REBEL CHEF PERFECT PICNIC SANDWICH

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Owner/Copyright: Reckitt Benckiser

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Recipe courtesy of Antoine Sicotte, The Rebel Chef

Servings: 4 servings

Prep Time: 10

Cook Time: 10

INGREDIENTS:

1/2 lb. boneless, skinless chicken breast, sliced lengthwise into 2 cutlets

1/2 cup all-purpose flour

1 egg, beaten

1 cup Japanese panko crumbs

olive oil for frying

1 cup aioli - see recipe below

3 tbsp. FRANK'S® REDHOT® Buffalo Wings Sauce

1/2 avocado

2 slices Manchego cheese

2 marinated roasted red peppers

1 handful fresh basil

1 cup arugula

Kosher salt and freshly ground pepper

2 ciabatta-style buns

DIRECTIONS:

Dredge chicken cutlets in flour, egg, and panko. Fry in olive oil for 2 to 3 minutes per side. Set aside.

Combine aioli and FRANK'S® REDHOT® Buffalo Wings Sauce. Slice buns in half, spread aioli on top and bottom buns, and place a fried cutlet on each bottom bun.

Top with remaining ingredients, close sandwiches, and cut into 4 servings.

TIPS:

BASIC AIOLI: In a medium bowl, beat yolk of one egg and 2 tsp. Dijon mustard thoroughly with a whisk. Stir in 2 minced garlic cloves and then add 2/3 cup vegetable oil in a slow, steady stream, whisking constantly until mixture is light and creamy. Stir in 2 tsp. lemon juice and salt and pepper to taste.