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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.

Preparation time 10 min
Total Time 25 min
Servings 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

  1. In a large ziptop bag, add 2 tablespoons of olive oil, Calabrian chiles and salt.
  2. Place chicken breasts in the bag and seal. Massage chicken with the marinade and let rest in the fridge for 10-15 minutes.
  3. 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.
  4. 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.
  5. Using 2 forks, shred the warm chicken into bite-sized pieces and toss with remaining juices from the skillet.
  6. To assemble sandwich, top bread with goat cheese mixture and pile shredded chicken on top.
  7. Place a small handful of arugula on top of chicken.
  8. Spread garlic aioli on the remaining slice of bread and top the sandwich.
  9. Slice in half and dig in for a spicy (but not too spicy) indulgence!