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Tuesday, September 22, 2009

Open-Faced Chicken Sandwich

This is the best open faced chicken salad sandwich I ever tasted

1/2 cup walnuts, roughly chopped
Salt and Pepper - watch the salt if you use a store bought cooked chicken
About 1 cup mayonnaise
1 heaping tablespoon Dijon mustard
1/2 lemon, juiced
2 celery stalks, small diced
2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 cups shredded chicken meat, roughly chopped I used store bought rotisserie chicken
4 slices sourdough bread cut 3/4-inch thick I found a large loaf so it made a big slice
Butter, room temperature, unsalted
1/4 cup cranberry sauce whole berry not jellied
1/2 pound brie I peeled the rind off the Brie slice the brie so it can be placed on the sandwiches
1 green apple, peeled thinly sliced

Building the sandwich: Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. . Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread. Slice the bread into at least 3/4 inch slices. Place on a cookie sheet and bake at 350 degrees for 15 minutes, so they are toasted and crisp. Remove from oven and butter the slices. Spread the cranberry sauce on the slices. Next top with the apple slices and spread the chicken salad over the apple slices. Top with the sliced Brie. Place under the broiler until the cheese starts to melt. I served this open faced with a salad.

I have to admit this was bloody good.

Mario