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4th of July

Grilled Chicken Sandwich with Garlic Mayonnaise
Recipe from Chef Todd Gray of Equinox in Washington, D.C.

Yield: 6 sandwiches


6 chicken breasts, skin on, airline cut
1 cup herb marinade (1/4 cup olive oil, 1/2 cup honey, 3 chopped rosemary sprigs and 1/4 cup lemon juice)
salt & pepper to taste
1/4 cup mayonnaise
12 roasted garlic cloves
24 fingerling potatoes slices to 1/8" and put in water
2 quarts peanut oil for frying
6 baguettes cut for sandwiches

Marinate chicken breast for three hours, remove and grill chicken until cooked through. Heat oil to 350°. Drain potatoes and dry well. Fry until golden brown, approx four minutes. Mix mayo with garlic cloves in food processor. Grill the baguettes to warm, spread baguettes with mayonnaise and top with sliced chicken breast, cut & serve with chips.

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