Chef John Folse's French-Roasted Chicken Sandwich - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's French-Roasted Chicken Sandwich

French-Roasted Chicken Sandwich

PREP TIME: 1 1/2 hour

SERVES: 4

COMMENT:   A great sandwich only has two elements, bread and filling. The key to making the ultimate sandwich is to discover which two elements, when combined creates a masterpiece.  This is one example.

INGREDIENTS:

1 4 pound roasted chicken (reserve pan drippings) Or

1 deli-style rotisserie chicken. 

8 slices (1/2 inch thick) Italian or French Bread

 2 cups shredded lettuce

1 tomato, sliced

1 red onion, thinly sliced

INGREDIENTS FOR DRESSING

¾ cup heavy duty mayonnaise

¼ cup Creole mustard

¼ cup Heinz Hot & Spicy Ketchup

1 tsp capers (drained)

½ tsp Louisiana Gold Pepper Sauce

1 tsp Worcestershire sauce

1 tsp lemon juice

 

2 tbsp minced red bell pepper

2 tbsp minced yellow bell pepper

¼ cup minced celery

1 tbsp finely minced garlic

2 tbsp minced parsley

Salt and cracked black pepper to taste

 

METHOD:

Remove dark meat from chicken legs and thighs and finely chop.  Slice breast meat against the grain, cover with clear wrap and set aside.  In a mixing bowl combine all dressing ingredients, blend well and season to taste using salt and pepper.  In a separate bowl combine the chopped leg and thigh meat of chicken with enough of the dressing mixture to coat well and to your liking.   Cover and set aside.  Any remaining dressing can be refrigerated and used as a sandwich spread or seafood cocktail mix.  Brush one side of the bread slices with the reserved pan drippings and grill or broil for 1 minute.  Divide the dark meat chicken salad evenly on 4 slices of grilled bread and top with the sliced breast meat and an equal portion of the shredded lettuce, sliced tomato and onion. Top with the second slice of bread slice in half and serve.

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