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1
Combine the ginger, garlic, green onions, chile flakes, and peanut oil.
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2
Add the chicken and toss to coat.
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3
Marinate overnight in the refrigerator.
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4
Preheat the oven to 350 degrees F.
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5
Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet.
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6
Roast the chicken for 15 to 20 minutes, or until cooked through.
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7
Cut the chicken crosswise into very thin slices.
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8
Raise the oven temperature to 450 degrees F.
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9
Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up.
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10
Place 1 slice of provolone on the bottom half of each roll.
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11
Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
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12
Place 1/4 of the chicken on top of the melted cheese.
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13
Top with romaine lettuce, tomato, and red onions.
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14
Spread some of the aioli on the top half of the roll and place the roll on top of the sandwich.
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15
In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine.
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16
With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified.
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17
Add the lemon juice and check the seasoning.
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18
*RAW EGG WARNING
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19
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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20
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
