Chimichurri Chicken Sandwich

Directions

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1. In a bowl, combine 1 cup of Al Frugoni’s Chimichurri rub with an equal part of vinegar. Mix well.

2. Allow the mixture to sit for 15 minutes to allow the herbs to expand.
3. After 15 minutes, add 6 tablespoons of olive oil to the Chimichurri mixture and stir to combine. Set aside.

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1. Place the cherry tomatoes in a ziplock bag.

2. Drizzle some olive oil over the tomatoes to coat them.
3. Set aside for grilling.

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1. Pound the chicken breast to thin them out for even cooking.

2. Spray avocado oil on the chicken breast to act as a binder.
3. Season the chicken breast generously with Big Poppa’s Desert Gold Seasoning on both sides.

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1. Preheat your grill to medium-high heat.

2. Place the seasoned chicken breasts on the grill and cook until they develop a nice sear on both sides.
3. Once the chicken breasts are nearly done, add some roasted peppers, a spoonful of the prepared chimichurri sauce, and a sprinkle of shredded cheese on each breast.
4. Close the grill lid and let the cheese melt.

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1. While the chicken is grilling, place the marinated cherry tomatoes on the grill.

2. Cook the tomatoes until they start to blister and soften.
3. Remove the tomatoes from the grill and set them aside.
4. Toast the artisan bread slices on the grill to achieve nice grill marks.

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1. Spread mayonnaise on one side of each toasted bread slice.

2. Layer blistered cherry tomatoes on one bread slice and sprinkle with a pinch of Big Poppa’s Desert Gold Seasoning.
3. Place a grilled chicken breast on top of the tomatoes.
4. Sprinkle some Al Frugoni Chimichurri rub over the chicken.
5. Add sliced avocado on top of the chicken breast.
6. Cover with the other half of the bread.

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1. Slice the Big Poppa’s Al Frugoni Chimichurri Chicken Sandwich into halves or quarters.

2. Serve immediately and savor the flavors!