Garlic-Scallion Chicken Sandwiches
Convenient and tender rotisserie chicken, sautéed scallions and garlic, vinegar-soaked currants and a couple big handfuls of peppery arugula make up this simple yet very flavorful sandwich. Inspired by the wood-oven-roasted chicken and bread salad from Zuni Café in San Francisco, this is a take on that famed dish in sandwich form. Parmesan and toasted nuts add texture, depth and a hit of umami. For the bread, a thick baguette cut into four sections to make sandwich rolls is economical and offers the duality of crunchy crust and soft inner crumb, although a sandwich roll of your choice works too. If you happen to have some leftover chicken or turkey on hand, this would be a fine use for it.
Ingredients
- 1whole rotisserie chicken (about 2 pounds), see Tip
- Salt and pepper
- 6tablespoons extra-virgin olive oil
- 6scallions, thinly sliced
- 6large garlic cloves, thinly sliced
- 1/4cup red wine vinegar
- 1/4cup currants or raisins
- 2cups arugula
- 1/4cup lightly toasted nuts, such as pine nuts or sliced almonds (optional)
- Shaved Parmesan, to taste (optional)
- 1large baguette or 4 sandwich rolls
- Mayonnaise or garlic aioli, for serving
Directions
Pick the chicken meat (and skin if desired) from the bones, shred into pieces and place in a bowl (discard bones or save for making stock). Taste the chicken and then season with salt and pepper as desired.
Heat the oil in a medium skillet over medium. Add the scallions, garlic and a pinch of salt and cook, stirring often, until softened and sizzling, 3 to 5 minutes. Transfer to the bowl with the chicken.
Add the vinegar and currants to the skillet and heat on medium-low, stirring occasionally, until the currants are soft and plump, 2 to 3 minutes. Transfer everything in the pan to the bowl with the chicken and toss to combine. Add the arugula, nuts and parmesan (if using). Season with salt and pepper and toss well to combine.
To serve, cut the baguette into four sections, then slice open to create 4 rolls; lightly toast if desired. Spread the mayonnaise on the inside of the baguette and fill with the chicken salad. Sprinkle with black pepper to taste.
Notes
If using leftover chicken, you’ll need about 2½ to 3 cups of picked chicken meat.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 51 gramsCalories: 670Saturated Fat: 10 gramsUnsaturated Fat: 37 gramsSodium: 777 milligramsSugar: 7 gramsFiber: 2 gramsCarbohydrate: 21 gramsProtein: 33 grams