Rosemary Chicken Paillard Sandwich

I was inspired to make a Rosemary Chicken Paillard Sandwich because I often order it at Fenix 5-4. It’s super simple but so tasty!!


Chicken breast or thighs

Fresh Rosemary

Salt & pepper

Sourdough bread (or any bread of your choice)


Garlic Aioli

4 cloves of garlic

2 egg yolks

1 cup EVOO

2 tsp lemon juice

salt & pepper to taste

Season your chicken with rosemary, salt and pepper.  I didn’t give definitive amounts because you can adjust to your desired serving size and taste.  Cook it however you like (bake, broil, pan sear, BBQ).  I just put my chicken on a George Foreman grill out of convenience.  As you can see, it doesn’t come out pretty but it gets the job done quickly.

Meanwhile, prepare the aioli. (If you are in a hurry, you can just add some garlic paste and lemon to ready-made mayo.) Start by whisking the egg yolks.  Stir in garlic. Gradually add the oil as you whisk vigorously until light and creamy.  Add the salt, pepper and lemon juice and stir.

Once the chicken is done, assemble your sandwich, spreading the aioli on both sides of the bread.  Pile on the arugala on one side and the chicken on the other.


About hmmfood

I am an aspiring nurse who funds my love for food by working a serving job. I love eating, trying new recipes, and watching other enjoy my creations!
This entry was posted in American, Healthy, Sandwiches, Summer and tagged , , . Bookmark the permalink.

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