4 single lobe cilantro chicken breast (2 full breasts cut in half)
4 Martin’s Sandwich Potato Rolls
4 (1/4″ slices) tomato
4 thin slices red onion
4 pieces green leaf lettuce
Sriracha Aioli –
1 cup mayonnaise
2 – 3 tbsp Sriracha sauce
1 tbsp fresh lime juice
1 clove fresh garlic (minced)
Zest of lime (optional)
Instructions:
- Preheat Grill to medium high (around 400° to 425°)
- Mix ingredients for Sriracha Aioli in a small bowl. Set aside for later use.
- Place chicken breast onto preheated grill and let cook for 7 minutes. Flip over to other side finish cooking for another 7 minutes. Remove from grill and allow to rest for 3-5 minutes before assembling sandwich.
- Toast Martin’s Sandwich rolls on preheated heated grill for 30 sec to a minute.
- On bottom half of the toasted bun spread some of the Sriracha Aioli, then top with grilled chicken, lettuce, tomato, and red onion. Before placing top bun on top. Repeat for each sandwich and serve with some of the Butcher’s Market Macaroni Salad or your favorite chips or your own take on waffle fries.
- Now you’ve got a quick and easy meal you can enjoy anytime, even on Sundays.
