Chicken and grilled baloney club sandwich with mustard and honey aioli - Le Coup de Grâce

Chicken and grilled baloney club sandwich with mustard and honey aioli

Preparation :45 min Cooking :25 min
Difficulty :easy
Servings :3 à 4

It’s been awhile since I was looking for a recipe with grilled baloney. This chicken and grilled baloney club sandwich with mustard and honey aioli is the result of several weeks of research. A sandwich, you say? Wait until you taste it, you won’t disappointed !!!

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 teaspoon honey
  • 1/2 teaspoon Provence herbs
  • 2 garlic cloves, very finely minced
  • Salt and pepper from the mill

Ingredients

  • 500g boneless and skinless chicken breast
  • Olive oil
  • Provence herbs, to taste
  • Smoked paprika, to taste
  • 100g sliced baloney, cut not too thin
  • 1 tablespoon butter
  • 375g thick bacon slices, cooked crispy
  • 9 slices of bread from a rustic loaf, grilled on one side
  • 8 slices Jarlsberg cheese
  • Iceberg lettuce
  • 2 sliced tomatoes
  • Club sandwich toothpicks
  • Salt and pepper from the mill

Preparation

  • Preheat the oven to 400 °F.
  • Pour all the ingredients of the aioli into a bowl and season with salt and pepper. Mix well and reserve in the fridge.
  • Place the chicken breasts on a baking sheet lined with parchment paper. Add a thin drizzle of olive oil and sprinkle with Provence herbs and paprika to taste. Season with salt and pepper then massage the breasts well to coat with the spices. Bake for about 20 minutes or until chicken internal temperature is 165 °F. Remove from oven, let cool 10 minutes and slice. Set aside.
  • Cut the baloney slices in half and make an incision in the bottom / center to prevent them from curving during cooking. In a skillet over medium heat, melt the butter and cook the slices for about 2 minutes on each side to lightly grill. Place on a paper towel and set aside.
  • Build your club sandwich! On the bottom bread, spread 1 tablespoon (or more) aioli. Place some lettuce leaves followed by a few slices of baloney. Add another slice of bread and spread more aioli to taste. Add more lettuce followed by a few slices of chicken, 2 slices of cheese, tomatoes and bacon. Spread a little aioli on top bread and place on top. Press lightly to compact and poke with Club Sandwich toothpicks. Cut in half and serve with fried, chips or a salad!
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Our wine stewards suggest

+- 20$Thierry Germain Sélection Cep by Cep Saumur-Champigny 2016

Here is a great cabernet franc, from the Loire, specifically in Saumure-Champigny, which hangs a smile with every sip. A delicate bouquet, with notes of fruit such as currant and raspberry. We also notice a fresh air a bit vegetal. The mouth is airy, invigorating ... and perfect for this Club sandwich!

Kolsch, Kruhnen, 5.4%

Beer of German inspiration, this kolsch will offer you notes of fresh bread and slightly herbaceous. Highly refreshing and slightly tart, it will be the perfect companion of this sandwich, allying cereal bread and the freshness of lettuce for a complementary aromatic wedding. The mustard and honey aioli will complete the beer to bring out barely honeyed notes.

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