Description
Some days just deserve a croissant, right?
Ingredients
- FOR THE CHICKEN:
- ¼ cups Red Wine Vinegar
- ½ teaspoons Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 1 Tablespoon Honey
- 2 whole Thin-cut Chicken Breasts, Or One Boneless Skinless Chicken Breast Cut Into 2 Thinner Pieces
- 1 Tablespoon Butter
- FOR THE CHIPOTLE MAYO:
- ¼ cups Mayonnaise
- 1 teaspoon Sriracha, Plus More To Taste
- 1 whole Chipotle In Adobo Sauce, Finely Minced
- FOR THE SANDWICHES:
- 2 whole Croissants, Halved
- 2 slices Cheese (any Kind You Like)
- Leaf Lettuce
Preparation
For the chicken, combine vinegar, sat, garlic powder, oregano, and honey in a small flat dish. Add chicken and marinate for 15–30 minutes.
Preheat a large skillet to medium-high heat with butter. When skillet is hot, pan-grill chicken for 3–4 minutes on each side until browned and cooked through.
For the chipotle mayo, combine mayo, Sriracha, and chipotle in a small dish. Add more of any of the ingredients to your preference, then set aside until ready to use.
To assemble, place croissant halves face up on a baking sheet, and preheat broiler to high. On half of the pieces, place cooked chicken and top with cheese. Broil croissants until cheese has melted and croissant is lightly toasted.
Spread croissant tops with the chipotle mayo, then add lettuce leaves, close the sandwiches, and serve!
