It should come as no surprise that sandwiches are one of my favorite things to make. Well, besides chile colorado and chile rellenos. I like that they’re so versatile and you can literally put anything in between two slices of bread and call it a day. Normally when I’m making sandwiches I like to focus on one main ingredient, and in this case it’s the dill and garlic aioli.
The sauce is simple yet filled with flavor – dill and chives and a touch of buttermilk. It pairs perfectly with the chicken and then just pile it high with any toppings you want. I made mine with avocado, tomatoes, bacon, and some lettuce. The chicken is baked (pretty similar to what I did here), but gets a nice crispy crust from the butter which lets the aioli get into all of the nooks and crannies. I used a fresh, Cuban bread from my favorite local bakery, but any roll will do here – just make sure it’s soft – you don’t want a chewy bread here.
Ingredients
- 2 medium boneless, skinless chicken breasts
- 1 cup milk
- 3 Tbsp butter
- 1 cup flour
- Salt and pepper
- 2 cloves garlic
- 2 Tbsp chives
- 2 Tbsp dill
- Half of lemon, juiced
- 1/3 cup mayonnaise
- 1/4 cup buttermilk
- Rolls, for serving
- Lettuce
- Avocado, sliced
- Tomatoes, sliced
- Bacon, for serving
Instructions
- Begin by placing the chicken breasts in a bowl and cover with milk. Set in the fridge for at least an hour.
- Preheat the oven to 400 degrees. Place a small baking dish or pan in the oven and set the butter to melt on it while the oven comes up to temp. Meanwhile, set a bowl or paper bag with the flour and season with salt and pepper. Take the chicken out of the milk and dredge in the seasoned flour.
- Once the oven is up to temp, remove the baking dish and place the chicken breasts in. They should sizzle once they hit the butter.
- Bake for 15-20 minutes, depending upon the thickness, then flip and continue to cook until the chicken is full cooked through. Both sides should be golden brown. Remove from the oven.
- To make the aioli, in a small food processor, add the garlic, chives, dill, and lemon juice. Pulse until combined. Add in the mayonnaise and pulse a few times again, then pour in the buttermilk and pulse until smooth. Add more or less buttermilk depending upon your preference. Season with salt and pepper.
- To serve, take one of the rolls and spread some of the dill and garlic aioli on the bottom. Top with one of the chicken breasts, and add the avocado, tomato, and bacon slices. Top with a little more of the aoili and finish with lettuce and the top half of the roll. Repeat with remaining chicken and serve immediately.
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