Grilled chicken club sandwich with mayo-marinated lemon herb chicken and honey barbecue sauce
Ethan Chlebowski · ♥ 16.8K likes · 496.7K views · 6 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- coffee rubbed bacon
Start the bacon in a cool pan, then turn the heat on so the fat renders slowly and crisps without burning; flip once, drain on paper towel.
- 20 g mayo
- 20 g Carolina gold barbecue sauce
- 10 g honey
- 10 g mustard
- black pepper
Mix the mayo, barbecue sauce, honey, mustard and plenty of black pepper until homogeneous; taste and adjust.
Honey barbecue sauce
Butterfly the chicken breast for even cooking and cut into two pieces, the larger about 200 g for the sandwich.
- 1 whole chicken breast
- 15 g mayo
- 1 whole lemon zest
- 1 cloves garlic
- thyme
- black pepper
- salt
Coat with the mayo, lemon zest, grated garlic, a pinch of thyme, a lot of black pepper and a light pinch of salt, working it evenly over the chicken by hand.
Cook on a searing pan about three to four minutes before flipping, to an internal 150 to 155F.
- butter crunch lettuce
- tomato
- pickled onions
- Colby Jack cheese
Assemble: sauce, butter crunch lettuce, tomato, pickled onions, the chicken, bacon, Colby Jack cheese, and more sauce on top.