Grilled Chicken Sandwiches with Pickled Squash and Romesco Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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What Makes It Great: The satisfying snap of quick-pickled squash plays well with creamy-smoky red bell pepper mayo, peppery arugula, and savory chicken. Use a mandoline to get perfectly uniform, thin slices of squash. Or for delicate squash ribbons, shave the squash lengthwise with a vegetable peeler. Ingredients:
1/4 cup cider vinegar |
1/4 cup water |
1 1/4 teaspoons salt, divided |
1 teaspoon sugar |
1 thyme sprig |
1 (5-ounce) yellow summer squash, very thinly sliced |
1/4 cup canola mayonnaise |
1/2 teaspoon smoked paprika |
1/8 teaspoon ground red pepper |
3 ounces bottled roasted red bell peppers, rinsed and drained |
1 ounce blanched almonds, toasted |
4 (4-ounce) skinless, boneless chicken breast cutlets |
1/4 teaspoon freshly ground black pepper |
cooking spray |
4 (2-ounce) focaccia rolls, halved and toasted |
2 cups arugula |
Directions:
1. Combine vinegar, 1/4 cup water, 1 teaspoon salt, sugar, and thyme in a saucepan. Bring to a boil, stirring until salt and sugar dissolve. Pour hot mixture over squash in a bowl. Let stand for 30 minutes, tossing occasionally. Drain.
2. Combine mayonnaise and next 4 ingredients (through almonds) in a mini food processor; process until smooth. Set sauce aside.
3. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done.
4. Spread about 2 tablespoons sauce on bottom half of each roll. Top each with one chicken cutlet, about 1/3 cup squash, 1/2 cup arugula, and top half of roll.
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