Spicy Grilled Chicken Club With Honey-Sriracha Mayonnaise |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My spin on especially good sandwich from Busy Mommy's blog. The cornmeal coated and fried jalapenos lend an additional layer of flavor and crunch. Ingredients:
4 grilled chicken breasts (tons of marinades and rubs on food.com or pre-packaged) |
4 french baguettes or 4 buns |
4 cheese, montery jack, swiss, etc. (your choice) |
4 bacon, slices |
1 cup fresh greens (such as romaine, spinach, etc.) |
1 avocado, sliced |
2 -3 jalapenos, cut into rings (keep some seeds) |
1/4 cup cornmeal |
1 egg |
3 tablespoons real mayonnaise |
2 tablespoons honey |
2 teaspoons sriracha chili-garlic sauce (to taste) |
Directions:
1. Mix together the ingredients for the sweet and spicy mayonnaise; refrigerate until ready to use.
2. Grill the chicken breasts.
3. Place the 1/4 cup cornmeal in one small bowl. In another bowl, whisk the egg. Slice the jalapenos and set aside. Pan fry the bacon strips until crisp and set aside on a paper towel. Dunk each jalapeno ring into the egg, followed by the cornmeal and fry in the bacon fat on both sides until golden brown; set aside.
4. Toast the baguettes or buns. Put a layer of greens on the bottom bun, followed by the chicken breast. Top with one bacon piece and the cheese. Next, place a few slices of avocado and 2-3 fried jalapeno rings. Spread the honey-sriracha mayonnaise on the inside of the top bun and place on sandwich.
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