Summer Grilled Chicken & Bacon Sandwich

This sandwich is one my absolute favourites because of the flavour combinations. Balsamic grilled chicken with crispy bacon, roasted red peppers, fried onion strings, arugula, goat cheese and pesto aioli. It’s the perfect summer sandwich and SO worth the effort.

Every time I make this sandwich, my family goes nuts for it.

Sandwich, Chicken, Bacon, Pesto

Lunch, Dinner

Yield: 6

Author: Kirsten Deneka

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Summer Grilled Chicken & Bacon Sandwiches

Prep time: 1 HourCook time: 35 MinTotal time: 1 H & 35 M

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Ingredients

Chicken

• 3 chicken breasts
• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• Juice of 1 lime
• 2 tbsp olive oil
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 3 garlic cloves
• Salt & Pepper to taste

Fried onions:

• 1 large sweet onions
• 2 cups buttermilk
• 1 cup flour
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1 tbsp paprika
• 1 tsp garlic powder

Pesto Aoili:

• 3 1-inch cubes of Parmesan
• 1 garlic clove
• 1/4 cup pine nuts
• 2 cups fresh basil
• 1/4 cup olive oil
• Sprinkle of salt
• 1/2 cup mayonnaise
• 1-2 tsp lemon juice

Additional:

• 3 roasted red peppers
• 12 slices of cooked bacon
• Arugula
• Goat cheese
• 6 Ciabatta buns

Instructions

For chicken:

1. Mix all marinade ingredients in a large bowl. Butterfly the chicken and sprinkle generously with salt & pepper.
2. Add the chicken to the marinade and cover and transfer to the fridge. Marinate for at least 1 hour or preferably overnight.
3. When ready to grill, preheat a barbecue to 425 - 450 F. Grill for 3-4 minutes per side until the thickest breast is cooked through (internal 165 F)

For the pesto aioli:

1. Blitz the cheese, nuts and garlic first until a fine crumb.
2. Then add basil and drizzle in olive oil until combined.
3. Add in salt, lemon juice and mayonnaise and blitz until creamy and combined.

For roasted red peppers (if making them homemade):

1. Add the peppers to the barbeque about 10 minutes before adding the chicken.
2. Grill them at 450F until charred all over, then remove and add to a bowl and cover to allow the peppers to steam for 10 minutes.
3. Remove the skin from the peppers and set aside.

For crispy onions:

1. Preheat oil to 375F. Slice the onion in half then slice thinly. Add the slices in the bowl and cover in buttermilk.
2. In a separate bowl, combine the flour, cornstarch and seasonings.
3. In batches add your wet onions into the flour mixture to coat and fry for 2-3 minutes until crispy. Remove from the oil and sprinkle with salt.

To assemble:

1. Toast your buns in olive oil on a pan until golden brown.
2. To make dressed arugula, add 2 large handfuls of arugula to a large bowl. Add a drizzle of olive oil, balsamic vinegar, and a sprinkle of salt and pepper.
3. Add your aioli to both sides, goat cheese to one side, your grilled chicken breast, 1/2 roasted red pepper, crispy onions, dressed arugula, and crispy bacon. Enjoy :)

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