Chicken Club Sandwich With Cilantro Aïoli - cooking recipe

Ingredients

1/3 cup lime juice
2 tbsp olive oil
2 tsp sumac
2 None chicken thigh fillets (about 1 lb)
1 (1 lb) loaf Turkish bread, halved horizontally then cut into 12 pieces and toasted
1 None small cucumber, thinly sliced
1 None tomato, thinly sliced
24 leaves little gem lettuce
None None Cilantro Aioli
2/3 cup mayonnaise
1 tbsp lime juice
1 clove garlic, minced
2 tbsp finely chopped fresh cilantro leaves

Preparation

Combine lime juice, oil, sumac and chicken in a medium bowl. Set aside to marinate for 5 mins.
Meanwhile, to make the cilantro aioli. Combine all ingredients in a small bowl and set aside.
Drain chicken, reserving marinade. Oil a grill pan and place over high heat. Cook chicken until cooked through, brushing with reserved marinade. Cover and let stand for 5 mins. Slice thinly.
Spread aioli over toast. Layer 4 toast slices with 1/2 the chicken, cucumber, tomato and lettuce. Top with 4 more slices of toast then layer with remaining chicken, cucumber, tomato and lettuce. Top with remaining toast. Cut in 1/2 to serve.