GRILLED CHICKPEA SALAD SANDWICH
When my mother comes to visit, she enjoys a good old-fashioned chicken salad sandwich. As a vegetarian, I make chickpea salad sandwiches all the time and finally had the guts to make one for her. After some hesitation, she tasted it and was instantly hooked! -Dannika Stevenson, Akron, Ohio
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first 10 ingredients. Place cheese slices on 4 bread slices; top with chickpea mixture and remaining bread. Preheat panini maker or indoor electric grill. Cook sandwiches, covered, until bread is browned and cheese is melted, 3-5 minutes.
Nutrition Facts : Calories 370 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 753mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 9g fiber), Protein 17g protein.
BASIL AIOLI
This recipe is absolutely delish and much easier than making homemade aioli with egg yolks and olive oil. We use it on chicken sandwiches, fish, with sweet potato fries and much more. Make sure to use fresh ingredients, it makes all the difference! Store in the refrigerator for up to 7 days.
Provided by CallieJo
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
- Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 1 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 117.3 mg, Sugar 0.3 g
GRILLED CHICKEN SANDWICHES WITH BASIL AIOLI
Make and share this Grilled Chicken Sandwiches With Basil Aioli recipe from Food.com.
Provided by Unilever
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine Light Mayonnaise, basil, lemon juice and garlic in small bowl; set aside.
- Grill or broil chicken, turning once, 4 minutes or until chicken is thoroughly cooked.
- Evenly spray cut-side of rolls with I Can't Believe It's Not Butter! Spray Original and grill, pressing gently to sear, 1 minute or until rolls are toasted. Evenly spread rolls with basil mixture, then top with chicken, tomato, onion and lettuce.
- Nutrition Information per serving: Calories 410, Calories From Fat 70, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 65mg, Sodium 600mg, Total Carbohydrate 52g, Sugars 10g, Dietary Fiber 8g, Protein 35g, Vitamin A 8%, Vitamin C 10%, Calcium 10%, Iron 20%.
Nutrition Facts : Calories 181.4, Fat 2.5, SaturatedFat 0.4, Sodium 318.5, Carbohydrate 33.2, Fiber 2.1, Sugar 2.4, Protein 6.4
CHICKEN AIOLI SANDWICH
Provided by Food Network
Time 1h4m
Yield 4 sandwiches
Number Of Ingredients 19
Steps:
- Combine the ginger, garlic, green onions, chile flakes, and peanut oil. Add the chicken and toss to coat. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.
- Raise the oven temperature to 450 degrees F.
- Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place 1 slice of provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
- Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the Aioli on the top half of the roll and place the roll on top of the sandwich.
- In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. Add the lemon juice and check the seasoning.
GRILLED VEGETABLE SANDWICH WITH BASIL-PARMESAN AIOLI
This is the very best sandwich I have ever eaten...and I made it! I got this recipe from the July 2008 issue of Redbook magazine and have made it 3 times in the last 3 weeks. Fresh basil from the garden and mayo are the most important ingredients in this recipe. All other ingredients could be easily substituted to your tastes.
Provided by Robin in Kansas
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat outdoor grill.
- Brush vegetables lightly with olive oil and sprinkle with salt and pepper.
- Grill vegetables over medium heat 3 to 8 minutes per side, or until tender and lightly charred. Transfer to a large plate.
- Cut bell pepper into strips.
- In a food processor, mince garlic. Add basil and mayonnaise and process until blended. Add Parmesan cheese and pulse to combine.
- Tear out soft part of bread and discard. Spread cut sides of bread with aioli. Layer each vegetable on bottom half of bread. Top with mozzarella, greens and bread top. Cut into 6 sandwiches.
Nutrition Facts : Calories 305.2, Fat 21.6, SaturatedFat 7.6, Cholesterol 39.8, Sodium 664, Carbohydrate 17.4, Fiber 5, Sugar 7.2, Protein 13.2
GRILLED CHICKEN SANDWICHES WITH ROASTED PEPPER AIOLI
Make and share this Grilled Chicken Sandwiches With Roasted Pepper Aioli recipe from Food.com.
Provided by Burgundy Damsel
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 16
Steps:
- Working with one chicken breast half at a time, place it between 2 sheets of waxed paper and, using a meat pounder, pound to an even thickness of 3/4" thick. Season on both sides with salt and pepper. Place in a nonreactive dish large enough to hold them in a single layer. Add the lemon juice, olive oil and thyme. Turn the breasts over several times to coat. Cover loosely with plastic wrap and let marinate at room temperature for 1 hour or refrigerate overnight.
- To make aioli, preheat a broiler (grill). Set the bell pepper on a baking sheet and place in the broiler about 6inches from the heat source. Broil (grill) turning with tongs, until skin is blistered and charred black on all sides, about 15 minute Enclose the pepper in a paper bag and let cool completely.
- If broiling the chicken, leave the broiler on. If grilling the chicken, prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
- Remove the stem from the pepper and discard. Slit the pepper open, then remove and discard seeds and ribs. Remove the blackened skin with a small knife or your fingers. Coarsely chop the pepper. In a blender or food processor, combine the roasted pepper, egg yolk, garlic, lemon juice, mustard, tomato paste, parsley, salt and pepper. Process until pureed. With the motor running, add the olive oil drop by drop. As the mixture begins to emulsify, add the oil in a slow, steady stream. Continue to process until the aioli is thick and has the consistency of mayonnaise. The aioli can be made a day ahead and stored in an airtight container in the refrigerator.
- By Broiler: Remove chicken breasts from the marinade and arrange in a single layer on a rimmed baking sheet. Broil until lightly browned, 3-5 minutes. Turn and broil until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread on the baking sheet and toast, turning once, until golden, 3-5 minutes total.
- By Grill: Remove chicken breasts from the marinade and place over the hottest part of the fire or directly over the heat elements and grill until lightly browned, 3-5 minute Turn and grill until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread slices on the grill rack and toast, turning once, until golden, about 2 min total.
- Spread the bread slices with aioli. Place the chicken breasts on four of the slices. Put the remaining slices on top. Halve the sandwiches and serve at once.
Nutrition Facts : Calories 7228.4, Fat 97.5, SaturatedFat 20.3, Cholesterol 92.5, Sodium 12200.1, Carbohydrate 1303.3, Fiber 56, Sugar 60.2, Protein 287.1
GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI
Aioli is a garlic mayonnaise, popular in southern France, and tasty as a spread on sandwiches. This sandwich is hearty, filling, and packed with flavor! You can use minced garlic from the jar where it calls for the garlic in the aioli, but you can definitely tell the difference. I don't have a press, so I just mince the garlic with a knife. This recipe is from "The Barbecue! Bible" by Steven Raichlen. It is based on using an outdoor grill, but this is a direct-heat method, so you could also use a grill pan (what I do), and it works great too.
Provided by Greeny4444
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
- For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
- Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
- Set up the grill for direct grilling and preheat to high.
- When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
- Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
- Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.
PORK CUTLET SANDWICH WITH BASIL AIOLI
This is a very basic and easy sandwich, made exciting by the addition of a basil aioli, which is just a fancy name for basil flavored mayonnaise. The idea comes from Yahoo! Shine.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make the aioli by combining the mayonnaise with garlic and chopped basil; set aside.
- Season cutlets generously with salt and pepper.
- Heat a large skillet over medium high heat and add 2 tablespoons oil and 1 tablespoon butter; fry cutlets, in batches, adding more oil and butter as necessary, until golden brown and cooked through, about 1 1/2 to 2 minutes per side.
- Cut rolls in half, spread with aioli, top each bottom with a cutlet, a small handful of arugula and some peppadew slices; cover and serve.
Nutrition Facts : Calories 410.5, Fat 20.4, SaturatedFat 5.3, Cholesterol 86.4, Sodium 393.6, Carbohydrate 25.4, Fiber 1.1, Sugar 3.8, Protein 30
GRILLED EGGPLANT PANINI WITH BASIL AIOLI
I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. -Joseph A. Sciascia, San Mateo, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.
Nutrition Facts : Calories 732 calories, Fat 38g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 1116mg sodium, Carbohydrate 83g carbohydrate (12g sugars, Fiber 9g fiber), Protein 23g protein.
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