Marinate Chicken: Rub chicken breast with Olive oil, Herbes de Provence, Sea salt, and Black pepper. Let marinate for at least 15 minutes.
Cook Chicken: Sous vide Chicken to 165°F / 74°C, then sear in a hot pan for a golden crust.
Cook Bacon: Cook Bacon until crispy. Drain on paper towels.
Prepare Aioli: (Recipe: Combine 1/4 cup mayonnaise, 1 clove minced garlic, 1 tsp lemon juice, and a pinch of salt).
Assemble Sandwich: Spread Aioli on both slices of Sourdough baguette.
Layer Ingredients: On one slice of bread, layer Butter lettuce, Heirloom tomato, Pickled red onion, sliced Chicken, Bacon, and Imported provolone cheese.
Top and Serve: Top with the other slice of bread and serve immediately.
Ingredients
1
6 oz170 gAir-chilled chicken breast
1 tbsp15 mLOlive oil
1/2 tsp2.5 mLHerbes de Provence
1/4 tsp1.25 mLSea salt
1/8 tsp0.625 mLFreshly ground black pepper
4 slices36 gApplewood smoked bacon
2 slices30 gImported provolone cheese
1/4 cup60 mLHeirloom tomato-sliced
1/2 cup120 mLButter lettuce
1 tbsp15 mLPickled red onion
1/4 cup60 mLHass avocado-sliced
2 tbsp30 mLHomemade aioli
2 slices60 gSourdough baguette
Equipment
Sous vide machine (optional)
Cutting board
Knife
Small bowl
Frying pan
Instructions
Marinate Chicken: Rub chicken breast with Olive oil, Herbes de Provence, Sea salt, and Black pepper. Let marinate for at least 15 minutes.
Cook Chicken: Sous vide Chicken to 165°F / 74°C, then sear in a hot pan for a golden crust.
Cook Bacon: Cook Bacon until crispy. Drain on paper towels.
Prepare Aioli: (Recipe: Combine 1/4 cup mayonnaise, 1 clove minced garlic, 1 tsp lemon juice, and a pinch of salt).
Assemble Sandwich: Spread Aioli on both slices of Sourdough baguette.
Layer Ingredients: On one slice of bread, layer Butter lettuce, Heirloom tomato, Pickled red onion, sliced Chicken, Bacon, and Imported provolone cheese.
Top and Serve: Top with the other slice of bread and serve immediately.
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