Recipe: Roast Chicken and Scallion Sandwich with Warm Mayonnaise
Page: 108
Date Cooked: October 2, 2011
You know the feeling one gets after you cook a great meal and are incredibly satisfied? You begin to clean up, realize you have an exorbitant amount of leftovers, and try to think of ways to use whatever is left. Well, one big reason why I like this recipe so much is that it gave me the opportunity to use my leftovers from the previous post.
Since one major component (the roast chicken) of the sandwich is already taken care, the other component is the warm mayonnaise. Now I've made mayonnaise a number of times as I've cooked through this cookbook. However, the technique was very different this time around. It was the first time, JW called for the use of a double boiler. Accordingly, I put a few inches of water in a pan to simmer for a bit. I then whisked the lemon juice, egg yolks, and some olive oil together into another pan. I set the smaller pan on top of the larger pan and continued to whisk as I slowly added olive oil. I continued doing this just until I got a soft, fluffy mayonnaise. Afterward, I removed the pan from the heat, stirred in the capers and chopped scallions, and seasoned with salt and pepper.
I then split the ciabatta horizontally and placed it under the broiler to toast. In the meantime, I combined the chicken with the mayonnaise.
Once the ciabatta was toasted, I spread the chicken mixture over the bread and sprinkled it with chives. Furthermore, I followed Jonathan Waxman's suggestion to serve it open faced.
This sandwich was a perfect way to use up some leftover roasted chicken. But the difficult part is that I can't decide what component made the sandwich so good. First off, I loved the roast chicken from the previous recipe. Secondly, this mayonnaise recipe was really great. It had the perfect amount of acidity. Also, the scallions and capers really gave it a great texture. Since I can't decide between the two, I have to conclude it was the combination.
All in all, I highly recommend the sandwich. It wasn't chicken salad. It wasn't just mayonnaise with chicken. It was a "Roast Chicken and Scallion Sandwich with Warm Mayonnaise."
Page: 108
Date Cooked: October 2, 2011
You know the feeling one gets after you cook a great meal and are incredibly satisfied? You begin to clean up, realize you have an exorbitant amount of leftovers, and try to think of ways to use whatever is left. Well, one big reason why I like this recipe so much is that it gave me the opportunity to use my leftovers from the previous post.
 |
| Ingredients: lemon, scallions, olive oil, egg yolks, capers, salt, pepper, ciabatta, shredded meat from perfect roast chicken with mashed potatoes, and spinach, and chives |
Since one major component (the roast chicken) of the sandwich is already taken care, the other component is the warm mayonnaise. Now I've made mayonnaise a number of times as I've cooked through this cookbook. However, the technique was very different this time around. It was the first time, JW called for the use of a double boiler. Accordingly, I put a few inches of water in a pan to simmer for a bit. I then whisked the lemon juice, egg yolks, and some olive oil together into another pan. I set the smaller pan on top of the larger pan and continued to whisk as I slowly added olive oil. I continued doing this just until I got a soft, fluffy mayonnaise. Afterward, I removed the pan from the heat, stirred in the capers and chopped scallions, and seasoned with salt and pepper.
 |
| Process of making warm mayonnaise |
I then split the ciabatta horizontally and placed it under the broiler to toast. In the meantime, I combined the chicken with the mayonnaise.
 |
| Left: Sliced ciabatta Right: Chicken mixed with scallion mayonnaise |
Once the ciabatta was toasted, I spread the chicken mixture over the bread and sprinkled it with chives. Furthermore, I followed Jonathan Waxman's suggestion to serve it open faced.
 |
| Roast Chicken and Scallion Sandwich with Warm Mayonnaise |
This sandwich was a perfect way to use up some leftover roasted chicken. But the difficult part is that I can't decide what component made the sandwich so good. First off, I loved the roast chicken from the previous recipe. Secondly, this mayonnaise recipe was really great. It had the perfect amount of acidity. Also, the scallions and capers really gave it a great texture. Since I can't decide between the two, I have to conclude it was the combination.
All in all, I highly recommend the sandwich. It wasn't chicken salad. It wasn't just mayonnaise with chicken. It was a "Roast Chicken and Scallion Sandwich with Warm Mayonnaise."
Enjoy!
No comments:
Post a Comment