Sourdough Calabrian Chicken Sandwich

This not-to-be-missed flavorful sandwich perfectly balances the hearthy texture of our Sourdough Rye Multigrain Bread, with soft goat cheese, sun dried tomatoes, garlic aioli, baby arugula, chicken, and Calabrian chilies for a gentle kick.

10 min

25 min

4 Servings

Made with Sourdough Rye Multigrain Bread

Ingredients

8 slices Stonemill® Sourdough Multigrain Rye Bread, toasted
3 boneless, skinless chicken breasts
1 tbsp (15ml) crushed Calabrian chiles, in oil
4 tbsp (60 ml) olive oil, divided
1 tsp (5ml) salt
200g (1 cup) goat cheese, softened
1/4 cup (60ml) sundried tomatoes in oil, finely chopped
4 tbsp (60ml) garlic aioli
A small handful of fresh baby arugula leaves

Directions

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!