Sep 12 2008
Roasted Chicken Sandwiches
When I first came up with these sandwiches I actually had no thought that they would be posted on the website. It was a boiling hot August day and I was desperate for a new source of protein that did not require me to cook when I spotted some lovely roasted chickens at the market. Normally I wouldn’t think twice about buying one since I’m a bit of a do-it-yourself-er when it comes to food, but it was so hot and the chicken so enticing I just had to buy one for sandwiches.
I chilled my chicken in the refrigerator before picking it clean, shredding the meat and seasoning it all very simply. In the harsh heat I wanted to add a bit of freshness and so added a few shredded carrots and some fresh lemon juice to lighten the load. For an added twist I tossed in some capers for a little salty punch and went easy on the mayonnaise so as not to weigh it down. I served it open faced and piled high on a piece of cracked wheat sourdough bread that complimented the filling perfectly.
When working out my menu for my friend Leslie’s baby shower I was struggling to come up with a sandwich she was able to eat. Then it hit me, she could eat every single thing in this sandwich. I found some adorable little cracked wheat sourdough buns for the sandwiches and some cute little bamboo picks to secure them on the platter. They were a huge hit.
All through lunch our guests commented on how delicious they were and said they did not expect that from chicken salad. Even Leslie’s aunt who has “issues” with mayonnaise fell for these sandwiches. My co-hosts grandmother was probably the biggest fan, I even left the extras with her. After this grand reaction how could I not share this delicious recipe with you.
Roasted Chicken Sandwiches
1 Whole Roasted Chicken, chilled and shredded (home roasted or store bought, it’s your prerogative)
3 Carrots, peeled and grated
2-3 TBS Capers
1/2 cup Good quality Mayonnaise
1 TBS Dijon mustard
Juice of 1 Lemon
1 Small Garlic Clove, grated or minced
1/4 tsp Freshly Cracked Pepper
Sel de Mer, to taste (you may find with the capers you don’t need much if any)
Small Handful Fresh Flat Leaf Parsley
Cracked Wheat Sourdough or your favorite bread
Combine the chicken, carrots and capers in a bowl. In a separate bowl combine the mayo, Dijon, lemon, garlic, pepper and parsley and mix well. Pour it over the chicken and toss well, salting if necessary. Serve on a sourdough bun or your favorite bread.
Makes 18 to 20 sandwiches
I’m kicking myself for not scoring some leftovers for later. I was only able to manage one at the shower since “little turnip” seems to be crowding out my stomach and limiting my capacity these days. Oh well, I’m sure they were very much appreciated by our host.
Thanks again, Erin. Everything was wonderful.
Les, you’ll just have to make them at home! You are welcome, it was my pleasure.
Oh I love roast chicken sarnies. Tho’ I rarely if ever use mayonnaise. I prefer the chicken lightly seasoned and with either onion jam or mustard.
A roast chicken is good for leftovers too that can be used in other things. In fact, now I come to think of it, I haven’t had roast chicken for a long time. It’s time methinks. Now then… ‘first catch your chicken’, it says here…!
Leslie,
Glad to know your shower went well. You have the excuse that you are eating for two!
This looks lovely!
Thanks Rachel!
This sounds (and looks) delicious, Erin!
We sometimes cheat and have a lazy weekend lunch of roast chicken sandwiches with a rotisserie chicken, so this will be a great way to ring the changes!
Your sandwiches look and sound irresistible. Great combination of ingredients and a mouthwatering entry.