Chunky Chilli Chicken Sandwich with homemade Roast Garlic and Chipotle Mayonnaise

A couple of weeks ago the girls left me to my own devices for an evening.

I fancied a chicken sandwich for dinner, and with the whole house to myself I decided to spend far too long over-engineering the perfect chicken sandwich and filming the whole process. It was way past midnight by the time I ate my dinner, but it was so worth it. I was happily surprised not only by how much easier it was to make mayonnaise from scratch than I thought it would be, but also how much richer and creamier the result was.

You can watch the full recipe reel over on our instagram…

Print Recipe

Chunky Chilli Chicken Sarnie with Roast Garlic and Chipotle Mayonnaise

A big chunky doorstop of a chilli chicken sandwich, dripping with rich and creamy roast garlic and chipotle mayonnaise.

Prep Time1 hour hr

Cook Time20 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Snack

Keyword: baguette, Chicken, Chilli, chipotle, Heavy Smoker, Marinade, northern beacon, roasted garlic, roasted pepper, rocket, sandwich, sarnie

Servings: 2

Equipment

• 1 hand blender
• 1 frying pan
• 1 oven grill
• 2 roasting tray

Ingredients

• 1 French Baguette
• 2 large skinless chicken breasts
• 1 handful Rocket
• 2 Red Sweet Peppers Roasted
• 2 Limes
• 50ml Khoo's Northern Beacon
• 3 tbsp Olive Oil
• 1/2 tsp Sea Salt

Roast Garlic and Chipotle Mayonnaise

• 2 Bulbs Garlic
• 1 Egg
• 1 cup Sunflower Oil
• 1 tsp Dijon Mustard
• 100 ml Khoo's Heavy Smoker Chipotle Sauce
• 1 tsp Sea Salt

Instructions

Chilli Chicken

• Juice and zest the limes, add to a mixing bowl.
• Combine with 1 tbsp olive oil, Khoo's Northern Beacon hot sauce and 1/2 tsp sea salt to create marinade
• Cut both chicken breasts into halves, add to marinade, mix well and leave for one hour
• Fry the chicken breasts in olive oil for 6-8 minutes on each side, or until brown and just starting to char

Roast Garlic and Chipotle Mayonnaise

• Cut both garlic bulbs in half across the middle, and add to baking tray along with both red sweet peppers, also halved.
• Drizzle with olive oil and sprinkle with sea salt then roast for one hour at 160'c or until the garlic has turned soft and brown.
• Set the roasted peppers to one side
• Squeeze the roasted garlic from the bulbs into a jug for blending. If the garlic doesn't squeeze out easily as a paste it isn't ready yet, give it a few more minutes in the oven until it's soft enough.
• Add sunflower oil, mustard, salt, egg and Khoo's Heavy Smoker Chipotle sauce to the jug and blend with a stick blender until it emulsifies into mayonnaise

Making the Sarnie

• Slice the baguette lengthways, brush each side with olive oil and grill until golden
• Add a generous layer of roast garlic and chipotle mayonnaise
• Add a handful of rocket
• Add the chilli chicken breast pieces
• Add the roast red pepper
• Whack on the top side of the sarnie, slice it in half and enjoy!