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
Salt & pepper
Sourdough bread (or any bread of your choice)
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.