Chef John Folse: French-roasted chicken sandwich

Updated: Jul. 16, 2018 at 10:36 AM CDT
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(WVUE) - This wonderful sandwich can be made from any type of oven-roasted or store-bought chicken. This method can also make a great after-holiday turkey sandwich. Substitute leftover turkey meat (both dark and white) in the place of chicken.

Prep Time: 1½ Hours

Yields: 4 Servings


1 (4-pound) roasted chicken, pan drippings reserved

OR 1 deli-style rotisserie chicken, pan drippings reserved

8 (½-inch thick) slices Italian or French bread

¾ cup heavy-duty mayonnaise

¼ cup Creole mustard

¼ cup hot & spicy ketchup

1 tsp capers, drained

½ tsp Louisiana hot sauce

1 tsp Worcestershire sauce

1 tsp lemon juice

2 tbsps minced red bell pepper

2 tbsps minced yellow bell pepper

¼ cup minced celery

1 tbsp finely minced garlic

2 tbsps minced parsley

salt and cracked black pepper to taste

2 cups shredded lettuce

1 tomato, cored and sliced

1 red onion, peeled and thinly sliced


Remove dark meat from chicken and finely chop. Set aside in a bowl. Slice breast meat against grain and place in a separate bowl. Cover breast meat with plastic wrap and set aside. Combine all remaining ingredients except bread, lettuce, tomato and red onion in a mixing bowl and blend well. Season to taste with salt and pepper. Add enough dressing mixture to dark meat and toss to coat. Cover and set aside. Remaining dressing can be refrigerated and used as a sandwich spread or seafood cocktail mix. Brush one side of each bread slice with reserved pan drippings. Grill or broil bread 1 minute. Evenly divide dark meat chicken salad among 4 slices of grilled bread. Top with breast meat, lettuce, tomato and onion. Cover with a second slice of grilled bread and cut in half before serving.