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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