Chicken Mojito Sandwiches with Lime Aïoli

Chicken Mojito Sandwiches with Lime Aïoli


3 boneless, skinless chicken breast halves (8 ounces each), partially frozen
1 tablespoon grated lime peel
¼ cup fresh lime juice
3 tablespoons spiced rum
2 tablespoons sugar
1 tablespoon chopped fresh mint
12 slices bakery sourdough or French bread
Olive oil no-stick cooking spray

1⁄2 cup light mayonnaise
1 clove garlic, minced
1 tablespoon grated lime peel
1 teaspoon spiced rum

1 large tomato, sliced
6 lettuce leaves


FOR CHICKEN MOJITO  Keeping knife parallel to cutting board, cut chicken in half horizontally to make two thin pieces. Place chicken in large freezer-weight reclosable plastic bag. In 1-cup glass measure, stir together lime peel and juice, rum, and sugar. Microwave (high) for 30 seconds or until sugar dissolves. Add mint; pour over chicken. Seal bag and turn to coat chicken. Place bag on plate and marinate in refrigerator 6 hours or overnight. Remove chicken from bag; discard marinade.

Place chicken on oiled grid over medium-high heat; cover and grill until internal temperature is 165˚F., about 4 to 5 minutes per side.

Lightly coat both sides of bread with cooking spray. Place on grid over medium-high heat; grill until lightly toasted and grill marks appear, about 1 to 2 minutes per side.

FOR LIME AÏOLI  In small bowl, stir together all Aïoli ingredients. Cover and chill several hours or overnight to develop flavors.

TO ASSEMBLE  Spread Aïoli on 6 bread slices. Layer tomato slices, lettuce, and grilled chicken over Aïoli; top with remaining bread slices.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 333
Cholesterol: 86 mg
Fat: 8 g
Sodium: 479 mg
Carbohydrates: 32 g
Protein: 32 g
Fiber: 2 g

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