Bok A Bok Sesame Garlic Chicken Sandwich Recipes

VINNY'S SPECIAL CHICKEN SANDWICH

Steps:

• For the chipotle sauce: Blend mayonnaise, paprika and sun-dried tomatoes in a blender.
• For the marinade: Combine vegetable oil, orange juice, paprika, black pepper, salt, garlic and cumin in a container and and blend with an immersion blender until the marinade becomes slightly thickened and bright orange, about 6 minutes. Slice chicken into thin slices with a deli slicer and place in marinade. Let marinate 8 hours or up to overnight in refrigerator.
• For the sandwiches: Preheat a grill for cooking at medium-high heat. Grill chicken until fully cooked, about 3 minutes per side (see Cook's Note). Grill zucchini, 1 minute per side.
• Preheat a panini press on medium heat. Spread chipotle sauce on bread bottoms, then top with tomato slices, rings of onion, grilled zucchini and grilled chicken. Place sandwiches on panini press until bread is crispy, approximately 2 minutes. Repeat with remaining sandwiches. Cut in half diagonally and serve.

CHICKEN AIOLI SANDWICH

Steps:

• Combine the ginger, garlic, green onions, chile flakes, and peanut oil. Add the chicken and toss to coat. Marinate overnight in the refrigerator.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.
• Raise the oven temperature to 450 degrees F.
• Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place 1 slice of provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
• Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the Aioli on the top half of the roll and place the roll on top of the sandwich.
• In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. Add the lemon juice and check the seasoning.

MARK'S AWESOME CHICKEN SANDWICH

Steps:

• Season chicken strips or tenders with salt, pepper, onion powder, garlic powder and cayenne pepper to taste. Grill on a grill or in a grill pan. Heat olive oil in a skillet and saute mushrooms. Season mushrooms with the same spices as the chicken. Finish mushrooms by deglazing the pan with the Marsala wine and allow to reduce until the wine has evaporated.
• Meanwhile, take a loaf of Italian bread and invert it. Cut a "V" wedge out of the bottom of the loaf and set aside. Into the hollowed out portion of the loaf, sprinkle Parmesan cheese, layer thinly sliced provolone, chicken, Swiss cheese, mushrooms and sliced jarred roasted red peppers. Repeat the layering until it is even with the top of the bread. Put wedge back in loaf and roll tightly in aluminum foil -- shiny side in.
• Bake at 325 for 20 minutes. Remove and let the loaf rest a few minutes. Serve by slicing portions on a diagonal.

ASIAN HONEY SESAME CHICKEN

Steps:

• RINSE chicken; pat dry. Combine all remaining ingredients in large resealable food storage bag; add chicken. Seal. Refrigerate 4 hours or overnight, turning once or twice.
• HEAT oven to 350 degrees F. Pour 1/2 cup marinade into 13 x 9 x 2-inch glass baking dish. Add chicken. Discard remaining marinade.
• BAKE 35 to 45 minutes or until chicken is no longer pink in center and reaches internal temperature of 165 degrees F.