Sándwich de pollo a la parrilla jugoso y tostado

Ingredientes

• 4 (150g/5oz) boneless, skinless chicken breasts
• 30 ml extra virgin olive oil
• 15 ml fresh lemon juice
• 10 g Dijon mustard
• 5 g honey
• 3 cloves garlic, minced
• 5 g smoked paprika
• 5 g kosher salt
• 2 g cracked black pepper
• 4 brioche buns, split
• 60 ml mayonnaise
• 15 ml basil pesto
• 4 slices provolone or havarti cheese
• 1 large beefsteak tomato, sliced
• 50 g fresh arugula
• 0.5 red onion, thinly shaved

Preparación

1. 1

   Place chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet, pound the thickest part of the breast until the entire piece is an even 1/2-inch thickness.

2. 2

   In a large bowl, whisk together the olive oil, lemon juice, mustard, honey, garlic, and spices. Toss the chicken in the mixture to coat thoroughly and let sit at room temperature for 5-10 minutes.

3. 3

   Preheat grill to medium-high (400°F). Oil the grates and cook chicken undisturbed for 4-5 minutes per side. Add cheese slices on top of the chicken 60 seconds before pulling from the grill to allow melting and create a seal. Remove when internal temperature reaches 160°F (71°C).

4. 4

   Toast buns on the grill until the edges are dark to prevent soaking. Mix mayonnaise and pesto, then spread on both sides of the buns. Layer the bottom bun with arugula, tomato, grilled chicken, and red onions before closing.