Well, folks, my lovely oven is not working…it’s been a sad couple of days.  But you know what?  If my oven is going to go on strike it couldn’t have picked a better week for such a catastrophe.  It’s hot outside.  Like, reeeeaaaaalllyy, really sticky hot.  There is just no way I would be using the oven in this heat, that I can assure you.  So with the heat, and an oven thats waiting for the doctor to arrive, the grill saves the day!

Here we’ve got Grilled Chicken Summer Club sandwiches; start to finish in way less than 30 minutes.  And  these are not just any sammich.  These are little delicious packages that have summer written all over them.   

Tomatoes are just starting to ripen around here…and this could be my most very favorite milestone of any member of the produce familys life.  You see, here in MN, we’ve only got a few months to savor those sweet, ripe, juicy, truly-grown-outdoors wonders, so they are treasured.  They are to be devoured. So stinking yummy.

So that yummy homegrown tomato?  It’s essential for this sandwich.  These Grilled Chicken Summer Clubs have it all.  Perfectly grilled juicy chicken, a spread of smooth avocado, cheddar cheese and peppery arugula.  Plus, lets not forget the most stand-out-sauce I slather on far too many things in my kitchen: Garlic Mayo Sauce.  

But without a perfectly ripe, homegrown tomato, this sandwich is nothing.  That tomato adds something that I can’t describe teamed up with that sauce and the rest of the goodies.  Get to your local farm stand or, better yet, pick one out of your own garden…and head right to your kitchen for this hand-held delight.  You will be so glad you did.  Here’s to a sauce-running-down-your-arm-finger-licking-weekend, friends!  Enjoy it!

Grilled Chicken Summer Clubs with Garlic Mayo Sauce

Ingredients

For the Garlic Mayo Sauce:

1/2 Cup Mayonnaise

1 Large Clove Garlic, grated or pressed

2 Tablespoons Lemon Juice

2 Tablespoons Olive Oil

2 Teaspoons Dijon Mustard

1/2 Teaspoon Kosher or Sea Salt

1/8 Teaspoon Black Pepper

For the Sandwiches:

2 Split Chicken Breasts + Kosher Salt + Black Pepper

3 Tablespoons Olive Oil, divided

4 Ciabatta or Sandwich Rolls, sliced

1 Avocado, mashed

Sliced Cheddar Cheese

Arugula

Sliced Tomato

Directions

For the Garlic Mayo Sauce:

Place all ingredients in a small bowl and whisk well until combined.  Set aside at room temperature or store in the refrigerator for up to 2 days.

For the Sandwiches:

Preheat grill to medium high heat.  Place chicken breasts on flat work surface and, using  a sharp knife, slice the chicken breasts in half horizontally so that you have four thin breasts.  Drizzle 1 tablespoon olive oil over the chicken breasts, season with salt and pepper and toss to coat.  Place the chicken on the grill and cook, covered, for approximately 8 minutes, turning once in between cooking, or until chicken is cooked through.  Remove from heat.

Drizzle remaining 2 tablespoons olive oil over the cut sides of the halved bread and place the bread on the grill.  Cook for 1-2 minutes, covered, or until a nice char forms.  Remove from heat.

Place bread on a work surface.  Smear avocado among the 4 bottom halves of bread, top with arugula, tomato, chicken, cheese and a generous amount of garlic mayo sauce.  Place remaining 4 top halves of bread on the sandwiches and serve.  Serves 4.