You are here: Home » Recipes » Rosemary Chicken Sandwiches with Spicy Chile Mayonnaise Rosemary Chicken Sandwiches with Spicy Chile Mayonnaise Yield 4 servings Prep 20 mins Cook 30 mins National Chicken Council PrintEmail Ingredients Rosemary Chicken Breast Sandwiches:4 -- chicken breast halves, boneless and skinless1 teaspoon kosher salt1 teaspoon black pepper2 tablespoons fresh chopped rosemary2 tablespoons olive oil4 -- ciabatta rolls8 slices applewood-smoked bacon, cooked2 cups baby arugulaSpicy Chile Mayonnaise:2 -- jalapeno chile peppers2 cloves garlic, unpeeled1 tablespoon sherry wine vinegar2 tablespoons honey1 1/2 cups light mayonnaise1 teaspoon salt1/2 teaspoon black pepper Instructions With meat mallet, pound chicken breasts between sheets of waxed paper to ½ inch thickness. Season chicken with salt and pepper; sprinkle with rosemary. Drizzle olive oil evenly over chicken and, using fingers, rub herb and seasonings into chicken. Refrigerate until needed. Preheat broiler, gas or charcoal grill. Prepare spicy chile mayonnaise by placing jalapenos and garlic cloves in small skillet over medium-high heat. Cook and turn as necessary to brown evenly and chiles and garlic are softened. Set garlic aside to cool, then peel. Transfer chiles to small bowl of water and keep submerged for 20 minutes. Place garlic, vinegar and honey in bowl of food processor fitted with metal blade. Pulse to combine. Remove chile from water, stem, seed and add to processor. Pulse to chop and then puree until mixture forms a rough paste. Add mayonnaise, salt and pepper and pulse evenly to blend. Transfer to small bowl and refrigerate until needed. Place chicken breasts under broiler or on grill and cook, turning once, until done, about 3 minutes per side. Remove from heat and cover with foil. Finish sandwiches by lightlytoasting each side of rolls. Spread spicy 2 tablespoons chile mayonnaise on bottom half of rolls (you'll have about 1 cup of sauce left over); top each with chicken breast half. Add two slices of bacon to each sandwich; divide arugula among sandwiches. Secure sandwiches with tops of buns and serve immediately. Adapted from Cowgirl Cuisine by Paula Disbrowe,Harper Collins, 2007.