Best 8 Gar Licky Arti Chicky Sandwiches Recipes

CRISPY CHICKEN SANDWICHES

Steps:

• For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
• For the crispy prosciutto: Preheat the oven to 350 degrees F.
• Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
• For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
• For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
• Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.

AWESOME GARLIC CHICKEN SANDWICH !

Steps:

• Heat the oven to broil.
• Cut the crusty buns in half.
• Place the butter / margarine in a small bowl.
• Mix the garlic powder and parsley into it.
• Spread the garlic butter mixture on the crusty buns.
• Toast the buns under the broiler for a couple of minutes, until golden brown.
• Remove and layer the chicken, tomatoes, lettuce, olives (optional) and mayo onto the buns.
• Enjoy while still warm !

CHICKEN AIOLI SANDWICH

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.

CHICKEN SANDWICHES WITH GARLIC CREAM SAUCE

Steps:

• Simmer the chicken breasts in chicken broth with the spices.
• Drain and let cool.
• I shredded them with a fork, but you could chop them up too.
• I finely chopped up one stalk of celery, and 1/2 a small onion.
• In a bowl i mixed 1 tsp parsley, 1/2 thyme, 1/2 tsp chives, 1/4 tsp garlic, and some black pepper to taste.
• I add about 3 tbs mayonnaise, 1/4 tsp (or more) mustard, and then i added 3 tbs sour cream.
• You can use more if you prefer, depends on your taste.
• Mix together thoroughly, and add to the veggies and chicken.
• Mix well and let marinate for at least 4 hours.
• Serve them on pita bread, or in pita pockets.
• The pockets work better.
• I also prefer to use whole wheat pitas.

GOURMET CHICKEN SANDWICH

Steps:

• Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
• In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

GREEK CHICKEN SANDWICHES

Steps:

• In a large skillet over medium heat, cook chicken and garlic powder in oil until chicken juices run clear; drain. , Stir in the salad dressing, cheese and olives. Cook and stir until heated through. Serve on rolls with lettuce, tomato and onion.

FRIED CHICKEN SANDWICH WITH SPICY MAYONNAISE

Steps:

• Pour the kefir, or buttermilk, or yogurt into a small dish and stir in the ½ teaspoon of hot smoked paprika, ½ teaspoon of salt, lemon juice, Dijon mustard, and maple syrup. Peel the garlic and mince or grate it in, too. Give a good stir, then add the chicken thigh and turn it in the marinade to make sure it's well coated. Cover the dish, then leave for at least 4 hours or up to 2 days in the fridge. (If you simply cannot wait that long, leave the chicken in its marinade out on the kitchen countertop for 20-40 minutes.)
• Take the chicken, in its marinade, out of the fridge in good time to get to room temperature before you start to cook it.
• Mix the flour with the remaining ¼ teaspoon each of hot smoked paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don't try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry.
• Mix the garlic mayonnaise with the Chili Crisp oil and honey, and spread both pieces of a split burger bun (or a couple of slices of bread) with it. Put a plate lined with paper towels by (but not dangerously near) the stove, if you want to get rid of any excess fat once the chicken's cooked.
• Pour enough oil into your chosen pan to come about 1½ inches up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you want to be precise, and have a food thermometer, then you want the fat to be at 375ºF when the chicken goes in (and about 350ºF as it cooks).
• Using tongs, gently lower the chicken thigh into the hot oil, and cook for 3-4 minutes on each side, by which time the coating should be deep gold and very crisp and the chicken completely cooked through. Remove to the waiting paper-lined plate, remembering to take the pan of oil off the heat, and leave to stand for a couple of minutes while you shred some iceberg lettuce and get out your pickles. Put a handful of shredded lettuce on top of the mayo on the bottom slice, top with the fried chicken, add kimchi, pink-pickled onions and any other pickles you want. Scatter with a bit more lettuce and squidge on the top of the bun or second slice of bread. Go in cautiously: I have more than once burned my mouth.

GARLICKY SANDWICH MEAT

Steps:

• Pork shank typically comes as a single circular cut with unbroken skin. Find the part of the skin where no meat is attached and cut at that spot so the shank will lay flat. If you have purchased a cut from a large shank, skip this step. Lay the pork skin side up. Exam it for stray hairs and use a sharp knife to scrape and remove any you find. Locate the white cord of tendon in the thick layer of fatty tissue. The tendon is hard to chew, so cut it out with a boning knife. Trim any other loose bits of tendon or fat to neaten the shank, and then halve it into 2 chunky pieces each about 6 inches long.
• To make the seasoning mixture, in a small bowl, stir together the garlic, pepper, salt, sugar, and five-spice powder to form a paste. Rub the paste on the meaty side of each piece of pork, taking care to get it into the crevices. Flip the pork over so the skin side faces up. Dip your fingers into the diluted food coloring and paint the skin pinkish red.
• Position a rack in the middle of the oven and preheat to 375°F. Shape each piece of pork into a chubby roll that will more or less hold its shape; if necessary, spiral the meat to manipulate it. Don't expect the skin to surround the meat completely. Put a 12-by-18-inch piece of heavy-duty aluminum foil on your work surface with a short side closest to you. Center 1 pork roll, skin side down, on the foil about 3 inches from the edge closest to you. Holding the roll together with one hand, lift up the bottom edge of foil and tightly roll up the pork, encasing it in a foil tube. Finish by sealing the ends closed and then folding them toward the center. Repeat with the other piece of pork and a second piece of foil.
• Put the rolls, seam side up, in a baking dish and add boiling water to the dish, filling it a generous 1/4 inch deep. Bake for 1 1/2 hours, replenishing the water midway. If you wish to check the internal temperature of the rolls to see if they are done, it should be about 170°F on an instant-read thermometer. Use tongs to transfer the rolls to a plate and then let cool completely.
• Refrigerate the rolls for 8 hours or up to overnight before unwrapping. To neaten the rolls, scrape off the gelatinous juices and/or fat. Because the meat and skin are a little chewy, slice the rolls as thinly as possible (1/8 to 1/16 inch thick) for stuffing sandwiches or nibbling alone. Also, always cut them when they are cold for the thinnest slices. The rolls will keep in an airtight container or zip-top plastic bag in the refrigerator for up to 1 week or in the freezer for up to 1 month.