Chicken Aioli Sandwiches
serves 4

Chicken Aioli Sandwiches

Aioli makes a vibrant addition to this chicken sandwich. This will make a wonderful and satisfying lunch. It's also a fantastic way to use leftover chicken from any of my whole chicken recipes.

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1 whole egg
1 egg white
1-1/4 cups olive oil (or canola oil)
juice of 1/2 lemon
4 cloves garlic
pinch sea salt (optional)

8 slices whole wheat bread
12 ounces cooked chicken 
1 slice tomato
fresh spinach leaves

1. In a blender, whirl the egg and egg white together. (If you are using salt this is when you would add it.)
2. With the blender running, add about a cup of the oil in a slow, steady, thin stream. The mixture will start to thicken.
3. Add the lemon juice. Then continue to add more oil until the mixture is thick and emulsified. (You have just made mayonnaise!)
4. Peel and coarsely chop the garlic cloves. Using a mortar and pestle (or a small bowl and the back of a spoon) crush the garlic into a paste.
5. Spoon the mayonnaise into a bowl and fold in the garlic paste. (You have just made aioli.)
6. Arrange 1/4 of the chicken on 4 slices of bread. Spoon 1 tablespoon of aioli on top of chicken.
7. Layer tomato slices and spinach over the aioli. Top with remaining slice of bread.

Calories 396, Fat 18.2g, Cholesterol 65.5mg, Sodium 331mg
Carbohydrates 24.4g, Fiber 4.2g, Sugars 3.6g, Protein 32.7g