Do you just sit and think of your favorite ingredients and what you can pair them with to make a “super” dish where you cram a bunch of your favorite things onto one plate? Wait, is that only food bloggers that do that? If you haven’t been doing that on your own, I highly recommend it. It’s where greatness comes from. It’s where this Grilled Chicken Sandwich with Sundried Tomato Mayo, Arugula, Havarti and Avocado came from. It happens a lot in my kitchen and it’s a beautiful thing.
I started with some sundried tomato mayo. If you haven’t seen my Mayonnaise Six Ways post, check it out for some awesome flavored mayo ideas. I just chopped up a couple of sundried tomatoes (I buy the kind in a jar, soaked in olive oil) and added them to some mayonnaise. I love using flavored mayo, especially with chicken. The tartness of the mayo on this sandwich really makes all the difference.
I grilled some plain chicken breasts that I seasoned lightly with just some salt & pepper on the George Foreman Grill. It’s great for indoor grilling and I get perfectly cooked chicken every time. If I’m cooking steak or burgers, I much prefer the outdoor grill, but for chicken, the Foreman does the trick.
I sliced some Ciabatta bread and toasted it under the broiler, then assembled the sandwich – mayo on both sides of the bread, chicken breast, a slice of Havarti cheese, sliced avocado and spicy arugula. I highly recommend using this combination of ingredients. Seriously, it’s a fantastic combination!
Sorry, but my mayo isn’t the most beautiful thing in the world, but the taste more than makes up for it.
I hope you will give these grilled chicken sandwiches a try and come back and comment and let me know how you like them and tag #ketchumkitchen on Social Media with a photo of your own creation.