Stonemill Bakehouse Sourdough Calabrian Chicken Sandwich

Sourdough Calabrian Chicken Sandwich

Serves: 4

What You'll Need:

  • 3 boneless, skinless chicken breasts
  • 1 tablespoon crushed Calabrian chiles in oil
  • 4 tablespoons olive oil, divided
  • 1 tsp salt
  • 200g soft goat cheese
  • ¼ cup sundried tomatoes in oil, finely chopped
  • 4 tbsp garlic aioli
  • Fresh baby arugula leaves
  • 8 slices Stonemill Bakehouse Sourdough Multigrain Rye Bread, toasted

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What You'll Need To Do:

  • In a large ziptop bag, add 2 tablespoons of olive oil, Calabrian chiles and salt.
  • Place chicken breasts in the bag and seal.  Massage chicken with the marinade and let rest in the fridge for 10-15 minutes.
  • While chicken marinates, place goat cheese, sundried tomatoes and remaining 2 tablespoons of olive oil in a bowl.  Whisk together until smooth and creamy.  Set aside.
  • Heat a medium skillet over medium heat and add chicken.  Cook for approximately 5-6 minutes per side until golden and cooked through.  Remove from heat and cover. Let rest for 10 minutes.
  • Using 2 forks, shred the warm chicken into bite-sized pieces and toss with remaining juices from the skillet.
  • To assemble sandwich, top bread with goat cheese mixture and pile shredded chicken on top.
  • Place a small handful of arugula on top of chicken.
  • Spread garlic aioli on the remaining slice of bread and top the sandwich.
  • Slice in half and dig in for a spicy (but not too spicy) indulgence!

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