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Ingredients:
For the Chicken Salad:
- 1 rotisserie chicken
- 1/4 medium red onion
- 1/4 medium white onion
- 1 shallot
- 2-3 scallions (white and green)
- 3 tablespoons leek (light green parts only)
- 1 tablespoon pickled onion
- 1 tablespoon of onion and garlic chives each
- 2 stalks of celery
- 1 tablespoon capers, rinsed
- 2 tablespoon pickles
- 2 anchovies
- 1 teaspoon fish sauce
- 1 clove garlic, mashed
- Juice of .5 lemon (or more to taste)
- 2 tablespoons parsley
- 2 tablespoon dill
- 1 tablespoon olive oil
- 2 tablespoons stone ground mustard
- 1/2 cup Giardonnaise®
- Salt and pepper (to taste)
For Assembling:
- Fresh local sandwich bread (your sandwich is only as good as your bread)
- Cucumber (if you don’t want to eat it, just buy it and put in on your eyeballs)
- Cherry tomatoes (they’re sweeter and better especially if out of season)
- Avocado (we know they’re expensive these days, but so is everything else)
- Kettle cooked potato chips (superior chip)
Instructions:
Chop & Mix:
- Thoroughly wash your leeks (they’re sandy and nobody likes sand in their sandwich… or do we?)
- Chop or pound garlic clove with anchovies. Put in bowl. Squeeze in lemon to macerate ingredients. Combine with fish sauce. Set aside,
- Rinse capers and set aside.
- Chop chicken
- Chop all the onions, celery and herbs and combine with chicken.
- Add garlic and anchovy lemon juice combo and rinsed capers to chicken salad mix.
- Add mustard and olive oil
- Add Giardonnaise® (don’t hold back)
- Add salt, pepper, lemon to taste
Assemble the Sandwich:
- Spread Giardonnaise® on one side of each slice of bread.
- Layer with cucumber slices, tomato slices, and avocado slices.
- Add a generous amount of the chicken salad and top with potato chips.
