AMISH CHICKEN SANDWICH WITH TARRAGON AIOLI, AVOCADO MASH, ARUGULA SALAD & BACON ON SESAME BRIOCHE BUN

SANDWICH

4 sesame brioche buns 4 Amish ( or organic) chicken

breasts ( marinaded) 4 slices aged white cheddar 12 slices smoked, crispy bacon Tarragon aioli Avocado mash Arugula salad

MARINADE

1 cup olive oil 1/ 2 cup red wine vinegar 1/ 2 tsp. red chili flakes 4 tsps. chopped parsley Mix marinade ingredients in a bowl. Use half of mixture to marinate chicken before cooking. The rest will be used when assembling sandwiches. Chicken can be grilled, baked or pan- fried.

TARRAGON AIOLI

3 egg yolks 2 tbsp. Dijon mustard 3 tbsp. red wine vinegar 1 lemon, juiced 2 oz. tarragon, chopped 1 oz. salt 3 cups canola oil Blend ingredients, except oil. Mix at low speed for 30 seconds. Slowly add oil until mixture becomes thick and emulsified ( mayonnaise consistency).

AVOCADO MASH

3 large avocados, diced 2 limes ( juiced) 2 oz. chopped cilantro 1 tbsp. roasted garlic 1/ 2 jalapeno, finely chopped

Salt and pepper, to taste Mash ingredients in a bowl. Season to taste.

ARUGULA SALAD 3 1

oz. arugula oz. vinaigrette dressing Salt and pepper, to taste Mix ingredients in a bowl. Season to taste.

ASSEMBLE

Start with bottom bun. Layer with arugula salad. Add cooked chicken. Drizzle with marinade. Add bacon ( three slices per sandwich). Add avocado mash. Top with aioli, and cap with bun top.