These aren’t Cool Chicken Sandwiches because they’re cold. Oh no, these Cool Chicken Sandwiches are cool, man. They would definitely wear just the right sunglasses if that was a thing they could do. Maybe they don’t even need the sunglasses; being made with buttery baguettes toasted in a garlic-mayo spread and filled with an extra savory and tangy chicken filling might just be enough. It’s as speedy and easy as lunches go… and that might just be the coolest thing of all!
Ingredients
- 3 cups rotisserie chicken, shredded
- 2 oil-packed anchovy fillets, finely chopped
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/3 cup extra-virgin olive oil
- 1/3 cup parmesan cheese, grated
- 3 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 4 mini baguettes, can substitute 1 French bread baguette, cut into 4 portions and split
- 4 romaine lettuce leaves
Directions
Step 1 –In a medium bowl, add the chicken.
Step 2 –In a blender, add the anchovy, the garlic, the lemon juice, the vinegar, the Dijon, the Worcestershire sauce, the salt, and the pepper and process until smooth.
Step 3 –In a slow, gradual stream, add the olive oil to the anchovy mixture while processing.
Step 4 –Add the parmesan cheese to the anchovy mixture and stir to combine.
Step 5 –Pour the dressing over the chicken and toss to coat.
Step 6 –In a small bowl, add the mayonnaise and the garlic powder and stir to combine.
Step 7 –Brush the cut sides of the baguettes with the garlic-mayonnaise.
Step 8 –In a large skillet over medium-high heat, add the bread, cut-side down, and cook until toasted and golden-brown, about 2 minutes.
Step 9 –Place the bottoms of the toasted baguettes on plates.
Step 10 –Divide the chicken mixture and the lettuce leaves evenly among the toasted bread bottoms.
Step 11 –Cover the sandwiches with the bread tops and serve.
