Sourdough Calabrian Chicken Sandwich

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This not-to-be-missed flavorful sandwich perfectly balances the hearthy texture of our Authentic Sourdough Rye Multigrain Bread, with soft goat cheese, sun dried tomatoes, garlic aioli, baby arugula, chicken, and Calabrian chilies for a gentle kick.

Lunch

Deli Style

Sliced Bread

Ingredients

8 slices Stonemill® Bakehouse Sourdough Multigrain Rye Bread, toasted
3 boneless, skinless chicken breasts
1 tablespoon (15ml) crushed Calabrian chiles, in oil
4 tablespoon (60 ml) olive oil, divided
1 teaspoon (5ml) salt
200g (1 cup) goat cheese, softened
1/4 cup (60ml) sundried tomatoes in oil, finely chopped
4 tablespoon (60ml) garlic aioli
Small handful of fresh baby arugula Leaves

Directions

In a large ziptop bag, add 2 tablespoons of olive oil, Calabrian chiles and salt.
Place chicken breasts in the bag and seal. Massage chicken with the marinade and let rest in the fridge for 10-15 minutes.
While chicken marinates, place goat cheese, sundried tomatoes and remaining 2 tablespoons of olive oil in a bowl. Whisk together until smooth and creamy. Set aside.
Heat a medium skillet over medium heat and add chicken. Cook for approximately 5-6 minutes per side until golden and cooked through. Remove from heat and cover. Let rest for 10 minutes.
Using 2 forks, shred the warm chicken into bite-sized pieces and toss with remaining juices from the skillet.
To assemble sandwich, top bread with goat cheese mixture and pile shredded chicken on top.
Place a small handful of arugula on top of chicken.
Spread garlic aioli on the remaining slice of bread and top the sandwich.
Slice in half and dig in for a spicy (but not too spicy) indulgence!