cooking for the missionaries

We had the missionaries for dinner tonight. I prepared a recipe from Wolfgang Puck's Website. I had a great sandwich at one of his restaurants when I was with Tricia in North Carolina. So I decided to try and make it myself. I only marinated it one hour instead of overnight, however, it turned out very delicious. BTW I looked it up...it is pronounced either eye--oh--lee or ay--oh--lee













Aioli
Makes about 2 cups
1 tablespoon chopped garlic
1/4 cup chopped basil
Salt
Freshly ground white pepper
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 1/2 - 2 cups mayonnaise
This classic Provençal mayonnaise takes its name from the French word for its key ingredient, garlic. Start with about 1 1/2 cups of good-quality bottled mayonnaise and blend into it pureed garlic, lemon juice, basil, salt, pepper, and Dijon mustard and process to combine. Adjust the seasonings to taste.

Warm Chicken Aioli Sandwiches
Makes 4 sandwiches
1 tablespoon minced fresh ginger (or 1/2 tablespoon powdered ginger)
1 tablespoon minced fresh garlic
1/4 cup chopped green onions
1 teaspoon crushed red pepper flakes
1/2 cup peanut oil or vegetable oil
4 (4-ounce) boneless skinless chicken breast halves
4 good-quality crusty sandwich rolls
4 slices provolone cheese
Romaine lettuce leaves
2 tomatoes, sliced
1 red onion
1. In a mixing bowl, combine the ginger, garlic, green onions, pepper flakes, and oil. Add the chicken breasts and turn to coat them. Cover with plastic wrap and marinate overnight in the refrigerator.2. Preheat the oven to 350°F. 3. Remove the chicken from the marinade and place in a baking dish just large enough to hold them in a single layer. Roast the chicken breasts until cooked through, 15 to 20 minutes. With a sharp knife, cut the chicken crosswise into very thin slices. Set aside and raise the oven temperature to 450°F.4. Slice the rolls horizontally in half and place them on a baking sheet with the top halves cut-side down and the bottom halves cut-side up. Place 1 slice of provolone on the bottom half of each roll. Bake until the cheese is melted and the rolls are lightly toasted, about 3 minutes.5. Distribute the warm chicken slices evenly on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the aioli on the top half of each roll and place the tops on the sandwiches. Cut each sandwich in half and serve immediately.