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| Grilled Coriander Rubbed Chicken Sandwich with Chipotle Lime Mayonnaise on a Kaiser Roll |
by Chris SchlesingerTry with a chilled Beaujolais. Chicken and Beaujolais are almost always a great match, but the light fruitiness and good acidity of Beaujolais will be especially delightful as a complement to the coriander and lime. ingredients: Four 6-ounce boneless chicken breasts 2 tablespoons olive oil 3 tablespoons of ground coriander Kosher salt and fresh cracked pepper to taste Combine and mix olive oil, coriander, salt and pepper together in medium size bowl. Rub chicken breasts with the oil, coriander, salt and pepper mixture. Over medium fire, grill chicken breasts for six minutes on each side. When chicken breasts are finished, place them on Kaiser rolls. Add Chipolte Lime Mayonnaise to sandwich. Makes 4 sandwiches. Chipotle Lime Mayonnaise ½ cup mayo 2 Chipotle peppers (minced)* 1 teaspoon garlic (minced) 2 tablespoons of lime juice (or juice from one lime) 3 tablespoons fresh cilantro Kosher salt and fresh cracked pepper to taste Combine and mix ingredients for Chipolte Lime Mayonnaise in medium size bowl. *Note: Canned Chipotle peppers (in adobo sauce) can be found in the ethnic food aisle of your grocery store. Courtesy of wineanswers.com. Related articles: Burgers and Beyond, Wine Comes to the Barbecue Grilled Eggplant Sandwich on Focaccia with Fresh Mozzarella, Yellow Tomatoes, and Basil Corn Relish with a Sauvignon Blanc. Lime Marinated Grilled Mahi Mahi Sandwich on Hawaiian Sweetbread with Pineapple Chutney with Chardonnay. Grilled Coriander Rubbed Chicken Sandwich with Chipotle Lime Mayonnaise on a Kaiser Roll with a chilled Beaujolais. |
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About the Author: Chris Schlesinger's passion for loud, spicy flavors and live fire cooking is expressed at his two Massachusetts' restaurants, the East Coast Grill, which focuses on seafood, and The Back Eddy, which features a menu that communicates the restaurant's close relationship with local farmers, fisherman, brewers, vintners and cheese makers. Besides being a restaurateur, Chris also is the author, with John Willoughby, of several cookbooks: The Thrill of the Grill; Salsa, Sambals, Chutneys, and Chowchows; Big Flavors of the Hot Sun; Lettuce in Your Kitchen; License to Grill; and Let the Flames Begin. |
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