This sandwich is perfect for the beach or a picnic, but above all you will love to prepare it all year round. Each part has so much flavor, so it's a party in the mouth from the first bite.
For the marinade
- 70 ml of extra virgin olive oil
- 45ml lemon juice
- 1 teaspoon freshly ground black pepper
- A pinch of salt
- 3 tablespoons of oregano
- 30ml white wine vinegar
- 1 tablespoon of honey
- 2 tablespoons dijon mustard
- 3 tablespoons lemon juice
for the sandwich
- 700g boneless skinless chicken fillets
- 1 loaf of bread
- 1 avocado, mashed
- 1/4 cup sun-dried tomatoes in olive oil, drained
- 1 cup of arugula
- 1 sliced mozzarella
- a few basil leaves
- a bit of the marinade
For the spiced mayonnaise
- 200g mayonnaise
- 2 teaspoons of dijon mustard
- 1 teaspoon chopped chives
- A pinch of garlic powder
- 1 teaspoon dried parsley
- A few drops of Tabasco (optional)
To make the marinade, mix all the ingredients in a jar, close and whisk until smooth. Season with salt and pepper if necessary.
In a large bowl, mix the chicken with half the marinade and let it rest for 10 minutes.
Heat the pan over medium-high heat with a little olive oil and let it brown well on both sides. we withdraw
For the sauce, mix all the ingredients.
Open the loaf of bread in half. Put the avocado on one half and mash with a fork.
Put some basil leaves and arugula on top. Place the chicken on top and the dried tomatoes on top. Put the slices of mozzarella on top with a little of the marinade and finish by covering with the other half of the bread, well covered with the mayonnaise sauce.
Photography and recipe by Loleta .