INGREDIENTS
- 4-6 chicken breasts, trimmed of fat
- Sturdy, good quality buns. We use a buttery “milk bun”.
- Soft goat cheese
- Roasted red bell peppers, sliced thin
- Baby greens
- Chimichurri sauce
- Aioli
- Red Wine Vinaigrette
TOURIST HOME ALL DAY CAFÉ
In the heart of Flagstaff, you’ll find the flavorful and friendly, hip and delicious Tourist Home All Day Café.
Built in 1926 by Basque Sheepherder, Jesus Garcia, and his mother, the Tourist Home was originally a boarding house. A renovation of the historic structure preserved the building and now boasts a modern, clean and stylish restaurant with upscale appeal serving up amazing fresh pastries, baked goods, sandwiches, fresh ingredients and The Tourist Home definitely lives up to their mantra to “Basque in our Awesomeness.”
You will smile instantly and tempt your taste buds when you order the grilled chicken sandwich made with marinated chicken breast, goat cheese, roasted red peppers, cilantro pesto, aioli, greens served on a toasted bun with chips, fruit salad, side of greens or substitute mouthwatering fries.
INSTRUCTIONS
We marinate our chicken breasts in our house red wine vinaigrette before grilling, but a store bought vinaigrette can be used if desired. The chicken is given a soft, buttery bun and topped with homemade aioli and chimichurri sauce, roasted red bell peppers, and goat cheese and baby greens.
- Place 4-6 chicken breasts in a zip lock bag. Pour the red wine vinaigrette over the chicken. Seal the bag and marinate in the refrigerator for one hour.
- When you are ready to make your sandwiches, cook your marinated chicken breasts on your favorite grill or stovetop grill pan. Using a kitchen thermometer, make sure the internal temperature reaches 165 degrees. Remove from the grill and set aside.
- Give your buns of choice a gentle toasting on the grill. Smear a generous amount of aioli on the bottom bun and top with the baby greens and then the grilled chicken.
- To complete the sandwich, top the chicken breasts with several strips of roasted red peppers, a few ounces of goat cheese, and a generous drizzle of chimichurri sauce before adding the top bun.
