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–+ servings
The Foghorn Leghorn - fully assembled sandwich

The Foghorn Leghorn

Spicy grilled chicken sandwich with peppers and bacon.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 672 kcal

Equipment

  • charcoal grill
  • long tongs
  • cutting board
  • kitchen knife

Ingredients
  

  • ½ cup Spicy Aioli - prepared in advance
  • 4 chicken breasts - thinly sliced
  • 1 cup Italian Dressing
  • 8 slices Oven Crisped Bacon
  • 4 ciabatta sandwich rolls
  • 2 tbsp Poultry Rub
  • 2 large Anaheim peppers - filleted, deseeded, roasted and peeled
  • 4 slices pepper jack cheese
  • 4 pieces leafy lettuce - garden fresh
  • 2 tomatoes - thinly sliced
  • 1 pinch sea salt

Instructions
 

  • Prepare the Spicy Aioli and refrigerate until ready to use.
    Spicy Aioli - in a small bowl
  • In a large bowl, toss the thin chicken breasts in Italian Dressing to marinade at room temperature.
  • Preheat the oven to 400℉ and start making the Oven Crisped Bacon. This will take about 25 minutes, so plenty of time to get the grill up to temperature.
    Oven Crisped Bacon - uncooked bacon arranged on a parchment paper lined baking sheet.
  • Preheat the grill to 400℉ over good quality oak lump charcoal with a few mesquite chunks thrown in for flavor. This will take about 20 minutes, and should be ready just about when the bacon is done cooking.
    Oven Crisped Bacon - frying in the oven on a parchment paper lined baking sheet.
  • Slice the ciabatta rolls to prepare them for grilling.
    The Foghorn Leghorn - sliced bread ready to be toasted
  • Remove the bacon from the oven and set on paper towels to drain.
    Oven Crisped Bacon - cooked bacon draining on paper towels
  • Toast the inside of the ciabatta rolls over the grill until they get grill marks and toasty bits. Remove them from the grill and set aside.
    The Foghorn Leghorn - toasted bread
  • Prepare the chicken for grilling by sprinkling Poultry Rub on both sides of each breast.
    The Foghorn Leghorn - marinaded chicken ready for the grill
  • Add the Anaheim peppers and the marinated chicken to the hot grill. Place the peppers over the hottest part of the grill. turn them frequently until the skin is charred, then remove from the flame. Set the charred peppers under an upside down glass bowl to steam. This will help release the charred pepper skin when you are ready to peel them.
    The Foghorn Leghorn
  • Continue to grill the chicken until it is done.
    The Foghorn Leghorn - marinaded chicken on the grill
  • Add a slice of pepper jack cheese to the top of the chicken. Close the lid on the grill for a minute to melt the cheese. Carefully open the grill lid (if you open too quickly it can cause dangerous back-flash).
    The Foghorn Leghorn - chicken on grill with melted cheese
  • Remove the chicken to a platter, and set aside to rest for 10 minutes.
    The Foghorn Leghorn - grilled chicken with melted cheese on a platter
  • Carefully split and deseed the peppers. Using a paring knife, remove the charred skin (it is tough and bitter, so you want to remove it). Cut filleted peppers into sandwich sized pieces.
    The Foghorn Leghorn - roasted peppers with skins removed
  • Assemble the sandwich. Put about 1 tbsp of Spicy Aioli onto each bun half. Add the peppers to the bottom half. Add the bacon slices, the chicken and melted cheese, sliced and salted tomatoes, leafy lettuce, and the top bun. Cut in half before serving. It is definitely a mouthful, so you can use a toothpick to keep the sandwich together.
    The Foghorn Leghorn

Nutrition

Calories: 672kcal | Carbohydrates: 40g | Protein: 56g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 2076mg | Potassium: 1120mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1234IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 2mg
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