For most people, sandwiches are a lunchtime kind of meal. But this recipe, which includes a sub-recipe for a “salsa verde” topping, is a little more sophisticated than what you’d usually pack for a midday meal. It’d be perfect for a midweek dinner – pretty easy; a good mix of carbs, protein and veggies; and full of flavour. You’ll need to eat it with a knife and fork. You’ll want to wash it down with a light beer.
Open-Faced Rotisserie Chicken Sandwich
Recipe by Chef Jesse Schenker of The Gander in New York City
Makes 2 Sandwiches
What you’ll need:
- 1 whole rotisserie chicken (or two chicken breasts, roasted)
- 1 loaf rustic country bread
- 2 tablespoons parsley
- ½ tablespoon thyme leaves
- 3 cups rocket
- 1 clove garlic
- 2 tablespoons mint
- 1 tablespoon red wine vinegar
- 2 tablespoons sherry vinegar
- 1 cup olive oil (+ more to taste)
- Juice of 1 lemon (or less, to taste)
- 2 tablespoons sheep’s milk ricotta
How to make it:
Combine parsley, thyme leaves, 1 cup of rocket, garlic, mint, vinegars, and 1 cup of olive oil and blend.
Note: The final salsa verde product will be quite oily, and you won’t use all of it. The oil helps preserve the salsa verde so it will last longer. To use, dip a spoon into the salsa verde and drain the oil off the spoon back into the container. You can use any excess salsa verde for other recipes (on pasta, etc.) and the remaining oil as a flavored oil for salad vinaigrettes or just dipping bread in.
- Remove breast of store-bought rotisserie chicken, or shred cooked breasts.
- Slice bread loaf into 2.5-centimetre thick pieces.
- Grill sliced bread on indoor grill pan or toast under oven broiler
- In a separate bowl, dress 2 cups of rocket with lemon juice, olive oil and salt to taste.
- Spread a generous amount of salsa verde over toasted bread. Top with sliced chicken breast, arugula, and 1 tablespoon of sheep’s milk ricotta.