Grilled Chicken Sandwich with Tarragon Mayo
Submitted by Bobbi
Grilled chicken sandwich with homemade tarragon mayo made from reduced red wine vinegar, sauteed shallots, and crushed tarragon. Restaurant-quality grilled chicken on a warm bun in 30 minutes.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThis grilled chicken sandwich gets its edge from a homemade tarragon mayo that starts with reducing red wine vinegar and crushed tarragon together on the stovetop. That concentrated reduction stirred into mayo with butter-sautéed shallots creates a spread with more depth than anything from a jar.
Reducing the vinegar by half is the technique that makes the difference. Raw vinegar in mayo tastes sharp and one-dimensional. Reduced vinegar concentrates the tarragon oils and mellows the acidity into something rounder and more complex. This is a restaurant technique that takes maybe 3 minutes.
Pound the chicken breasts slightly with the fine side of a meat mallet. This evens out the thickness so thin spots don’t overcook while thick spots stay raw. Cut each breast in half along the natural seam for pieces that fit a sandwich roll.
The mayo does triple duty: it flavors the bun, it bastes the chicken during grilling (one tablespoon per side), and it keeps the meat moist. Basting with mayo on the grill gives the chicken a glossy, slightly caramelized exterior.
Chef Tips
- Warm the buns on the grill for 30 seconds per side. Cold buns dull the flavor of the hot chicken and warm mayo.
- White pepper instead of black gives the mayo a cleaner look without dark specks.
- Use the mayo generously on both bun halves. The spread IS the sauce.
- Let the chicken rest 2 minutes after grilling before slicing and assembling.
Variations
- Avocado tarragon: Add sliced avocado to the sandwich for a creamy, California-style upgrade.
- Bacon addition: Layer crispy bacon on the chicken for a club-style sandwich.
- Lemon tarragon: Add 1 teaspoon lemon zest to the mayo for a brighter, more citrusy spread.
Ingredients
Directions
Combine vinegar and tarragon in small saucepan.
Bring to boil and cook until reduced by half.
Melt butter in small skillet, sauté shallots until tender.
Combine mayo, tarragon reduction, shallots and white pepper.
Mix well.
Remove skin and fat from chicken.
Pound slighlty with fine side of meat tenderizing mallet.
Cut in half down natural seam, eliminating any cartilage at center.
Season with salt and pepper.
Grill chicken over medium heat, turning and basting with 1T reserved mayo mixture per side.
Slice and warm buns.
Spread inside of buns generously with flavored mayo.
Place 2 chicken slices on the bun, top with lettuce, tomato and other bun half.
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