Grilled Chicken Sandwich
Ingredients
At a glance
Restaurant Recipes
Lunch Entree
Parmesan Aioli:
12 cups mayo
1 cup garlic (finely minced)
2 lbs parmesan cheese
4 tbsp fresh thyme (chopped)
4 tbsp fresh parsley (chopped)
freshly ground black pepper
House Vinaigrette:
9 cups lemon juice
9 cups malt vinegar
1 cup plus 2 tbsp. salt
1 cup plus 2 tbsp. coarse pepper
14 oz garlic – chopped
2 cups plus 4 tbsp. dried basil
22 oz cleaned and spun parsley
3 gal plus 6 cups olive oil
Orzo Salad:
5 lbs orzo pasta
Small amount of canola oil
Roasted red peppers (julienne strips)
Baby arugula
12 cups mayo
1 cup garlic (finely minced)
2 lbs parmesan cheese
4 tbsp fresh thyme (chopped)
4 tbsp fresh parsley (chopped)
freshly ground black pepper
House Vinaigrette:
9 cups lemon juice
9 cups malt vinegar
1 cup plus 2 tbsp. salt
1 cup plus 2 tbsp. coarse pepper
14 oz garlic – chopped
2 cups plus 4 tbsp. dried basil
22 oz cleaned and spun parsley
3 gal plus 6 cups olive oil
Orzo Salad:
5 lbs orzo pasta
Small amount of canola oil
Roasted red peppers (julienne strips)
Baby arugula
Methods/steps
Parmesan Aioli:
Combine all of the ingredients in a large mixing bowl. Place into a storage container and refrigerate.
House Vinaigrette:
Whisk together first four ingredients in tall bucket, add the next two ingredients. Using a hand blender, slowly stream in the olive oil. Add parsley by the handful. Blend thoroughly until the vinaigrette is creamy smooth and the color is green.
Orzo Salad:
Cook orzo pasta in salted boiling water. Remove the orzo once cooked al dente. Chill the pasta toss with small amount of canola oil.
Place 3 oz of orzo pasta, 1 oz red peppers, 1 oz arugula and 1 oz of Parmesan aioli in a small mixing bowl. Mix well.
Set Up:
Marinate chicken breast in vinaigrette overnight. Grill until done and slice horizontally. Bake whole baguette for 8 minutes at 400º. Let bread rest for 10 minutes and then cut into three equal pieces. Slice open each third and spread Parmesan aioli on top and bottom of each. Gratin under the broiler until golden brown. For each sandwich, place one piece of leaf lettuce, some of the sliced roasted red peppers and one piece of chicken breast. Cut cross and repeat.
Serve on a Simon Pearce 10” dinner plate with the reserved orzo salad. Garnish with grated Parmesan cheese and fresh cracked black pepper.
Combine all of the ingredients in a large mixing bowl. Place into a storage container and refrigerate.
House Vinaigrette:
Whisk together first four ingredients in tall bucket, add the next two ingredients. Using a hand blender, slowly stream in the olive oil. Add parsley by the handful. Blend thoroughly until the vinaigrette is creamy smooth and the color is green.
Orzo Salad:
Cook orzo pasta in salted boiling water. Remove the orzo once cooked al dente. Chill the pasta toss with small amount of canola oil.
Place 3 oz of orzo pasta, 1 oz red peppers, 1 oz arugula and 1 oz of Parmesan aioli in a small mixing bowl. Mix well.
Set Up:
Marinate chicken breast in vinaigrette overnight. Grill until done and slice horizontally. Bake whole baguette for 8 minutes at 400º. Let bread rest for 10 minutes and then cut into three equal pieces. Slice open each third and spread Parmesan aioli on top and bottom of each. Gratin under the broiler until golden brown. For each sandwich, place one piece of leaf lettuce, some of the sliced roasted red peppers and one piece of chicken breast. Cut cross and repeat.
Serve on a Simon Pearce 10” dinner plate with the reserved orzo salad. Garnish with grated Parmesan cheese and fresh cracked black pepper.
Additional Tips
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
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