Grilled Chicken Sandwich with Tarragon Mayo
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
red wine vinegar
|
|
| 2 | tablespoons |
tarragon leaves
crushed |
|
| 2 | tablespoons |
butter
|
|
| 4 | teaspoons |
shallots
minced |
*
|
| 2 | cups |
mayonnaise
|
|
| ½ | teaspoon |
white pepper
|
|
| 6 | each |
chicken breasts
boneless |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6 | each |
sandwich rolls
|
* |
| 6 | each |
lettuce
leaves |
*
|
| 6 | slices |
tomatoes
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
tarragon leaves
crushed |
|
| 3E+1 | ml |
butter
|
|
| 2E+1 | ml |
shallots
minced |
*
|
| 473 | ml |
mayonnaise
|
|
| 2.5 | ml |
white pepper
|
|
| 6 | each |
chicken breasts
boneless |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6 | each |
sandwich rolls
|
* |
| 6 | each |
lettuce
leaves |
*
|
| 6 | slices |
tomatoes
optional |
*
|
Directions
Combine vinegar and tarragon in small saucepan.
Bring to boil and cook until reduced by half.
Melt butter in small skillet, sauté shallots until tender.
Combine mayo, tarragon reduction, shallots and white pepper.
Mix well.
Remove skin and fat from chicken.
Pound slighlty with fine side of meat tenderizing mallet.
Cut in half down natural seam, eliminating any cartilage at center.
Season with salt and pepper.
Grill chicken over medium heat, turning and basting with 1T reserved mayo mixture per side.
Slice and warm buns.
Spread inside of buns generously with flavored mayo.
Place 2 chicken slices on the bun, top with lettuce, tomato and other bun half.
