simply delicious simple sandwich
This is the recipe for Chef John Ash’s favorite chicken sandwich. After you have it, you’ll understand why. It uses the poached chicken from yesterday’s post. I used about half of the shredded breast meat from that recipe. So basically the breast meat from one chicken to make 16 slider sandwiches.
I find the pretzel bread sliders at Costco. These things are addicting! If they ever stop carrying them…. I. Will. Be. Devastated. Honestly!
Chef Ash also suggests creating an elegant hors d’oeurves by omitting the buns altogether and serving the remaining sandwich components on crackers or toasted baguette slices. Brilliant!
Although the sandwiches come together quickly, you do need to make the caramelized onion jam ahead of time, plan accordingly. Chef Ash says that the jam is also fabulous with grilled lamb or on a toasted blue cheese sandwich. Just the thought of that makes my mouth water!
The jam also makes the perfect gift. It may be stored in the refrigerator for up to 5 days or may be canned using the water bath method. Go HERE (scroll down about 2/3 of the way and follow the directions under the headings “canned pickles” and “processing”) if you want to make a huge batch, can it, and bestow it as a gift it to your favorite people. Be sure to include a couple recipe cards for the poached chicken and this sandwich, your friends will love you forever. I Promise!
Ginger Poached Chicken, Onion Jam, and Watercress Sliders (John Ash’s Favorite Chicken Sandwich)
Caramelized Onion Jam
4 large white and/or red onions, peeled and thinly sliced
2 tablespoons olive oil
4 garlic cloves, peeled and minced
1 1/2 teaspoons sugar
1/4 cup balsamic vinegar, preferably white balsamic
1/4 cup chopped golden raisins
Salt and freshly ground black pepper
1/2 cup prepared mayonnaise
2 to 3 tablespoons Sriracha sauce
Sandwich and Assembly
16 to 20 pretzel-bread or potato-bread slider rolls, sliced in half horizontally
Shredded breast meat from Ginger & Star Anise Poached Chicken
1 bunch watercress; washed, stemmed and spun dry (dry well, on paper towels if needed)
Caramelized Onion Jam: In a large heavy-bottomed skillet, heat the olive oil.
Add the onions and saute, stirring, until they just begin to color, about 10 to 12 minutes.
Add the garlic and sugar and continue to cook, stirring often, until the onions are a rich golden brown and very soft, about another 20 to 25 minutes. If the onions are browning to quickly in places, add a tablespoon or two of water the the skillet and reduce the heat.
Stir in the vinegar and raisins, and cook for another 2 minutes. Season with salt and pepper. Use warm or at room temperature. If making ahead, allow to cool completely before storing, covered in the refrigerator, for up to 5 days. Reheat before using on sandwiches.
Sriracha Mayonnaise: Mix together the mayonnaise and Sriracha sauce in a small bowl. Cover and refrigerate until ready to use.
Sandwich Assembly: Spread tops and bottoms of slider rolls with Sriracha mayo.
Place a mound of the chicken, a scant 1/4 cup or so, on the bottom half of each of the rolls. Top with about 2 tablespoons of the onion jam.
Lastly top each with a few watercress leaves.
Place tops of rolls on and stick a pick on either side of the sandwich before slicing in half. This helps make the cutting and serving easier. Or the sliders may be served whole, manly-style.
The sliders can be assembled about 2o to 30 minutes ahead of serving, as long as the watercress is dried very well, otherwise the sliders will get soggy, and we don’t want that!
Makes 16 to 20 sliders