Chimichurri Chicken Sandwich
Big Poppa's Al Frugoni Chimichurri Chicken Sandwich
Big Poppa
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
Servings
2-4
Prep Time
30 minutes
Cook Time
30 minutes
Indulge in the savory flavors of grilled chicken breast, zesty chimichurri sauce, creamy avocado, and charred cherry tomatoes, all layered between toasted artisan bread in Big Poppa’s Al Frugoni Chimichurri Chicken Sandwich.
Welcome to Big Poppa’s kitchen, where we’re serving up a mouthwatering creation: the Al Frugoni Chimichurri Chicken Sandwich. This delectable sandwich features juicy grilled chicken breast seasoned with Big Poppa’s Desert Gold Seasoning, topped with roasted peppers, melted cheese, and a flavorful homemade chimichurri sauce. Served on toasted artisan bread with creamy avocado and blistered cherry tomatoes, this sandwich is a true delight. Let’s dive into the recipe!
Ingredients
- Artisan bread
- Chicken breast
- Avocado
- Roasted pepper
-
Big Poppa’s Desert Gold Seasoning
- Cherry tomatoes
- Al Frugoni Chimichurri Rub
- Shredded cheese
- Vinegar
- Olive oil
Directions
Prepare the Chimichurri Sauce:
In a bowl, combine 1 cup of Al Frugoni’s Chimichurri rub with an equal part of vinegar. Mix well.
- Allow the mixture to sit for 15 minutes to allow the herbs to expand.
- After 15 minutes, add 6 tablespoons of olive oil to the Chimichurri mixture and stir to combine. Set aside.
Marinate the Cherry Tomatoes:
Place the cherry tomatoes in a ziplock bag.
- Drizzle some olive oil over the tomatoes to coat them.
- Set aside for grilling.
Prepare the Chicken Breast:
Pound the chicken breast to thin them out for even cooking.
- Spray avocado oil on the chicken breast to act as a binder.
- Season the chicken breast generously with Big Poppa’s Desert Gold Seasoning on both sides.
Grill the Chicken and Tomatoes:
Preheat your grill to medium-high heat.
- Place the seasoned chicken breasts on the grill and cook until they develop a nice sear on both sides.
- Once the chicken breasts are nearly done, add some roasted peppers, a spoonful of the prepared chimichurri sauce, and a sprinkle of shredded cheese on each breast.
- Close the grill lid and let the cheese melt.
Grill the Cherry Tomatoes and Toast the Bread:
While the chicken is grilling, place the marinated cherry tomatoes on the grill.
- Cook the tomatoes until they start to blister and soften.
- Remove the tomatoes from the grill and set them aside.
- Toast the artisan bread slices on the grill to achieve nice grill marks.
Assemble the Sandwich:
Spread mayonnaise on one side of each toasted bread slice.
- Layer blistered cherry tomatoes on one bread slice and sprinkle with a pinch of Big Poppa’s Desert Gold Seasoning.
- Place a grilled chicken breast on top of the tomatoes.
- Sprinkle some Al Frugoni Chimichurri rub over the chicken.
- Add sliced avocado on top of the chicken breast.
- Cover with the other half of the bread.
Serve and Enjoy:
Slice the Big Poppa’s Al Frugoni Chimichurri Chicken Sandwich into halves or quarters.
Serve immediately and savor the flavors!
