Roast Chicken and Asparagus Sandwiches with Tarragon Mayonnaise
Makes 4 sandwiches
These sandwiches are like a taste of springtime. They're large, so a half-sandwich may very well be enough for one serving. If you've got 8 hungry people, double the recipe. Of course, you can also use leftover homemade roast chicken for this recipe.
Prep time: 24 minutes
Cook time: 10 minutes for roasting asparagus
Ingredients:
| 1/2 |
cup mayonnaise (regular or reduced-fat) |
1 |
tablespoon chopped fresh tarragon |
| 11/2 |
teaspoons Dijon mustard |
1/2 |
teaspoon ground black pepper |
| 3/8 |
teaspon kosher salt |
1 |
2-to-3 pound store-bought rotisserie chicken, cut into eighths |
| 1 |
tablespoon olive oil |
1 |
pound asparagus spears (about 25 spears), trimmed |
| 8 |
1/2-inch slices challah bread (white or whole wheat) from a long, braided loaf |
4 |
large leaves red lettuce, rinsed and patted dry |
- Combine mayonnaise, tarragon, mustard, 1/4 teaspoon of the pepper, and 1/8 teaspoon of the salt in a bowl and stir well. Refrigerate at least 1/2 hour or up
to 4 hours so that flavors blend.
- Remove skin from chicken and discard. Remove wings and put aside for another use. Using your hands, remove bones from chicken breasts, thighs, and drumsticks, leaving meat as intact as possible. Using a sharp knife, slice meat into 1/4-inch slices.
- Heat oven to 500°F. Place asparagus spears on a baking sheet, drizzle with olive oil, and season with the remaining 1/4 teaspoon each salt and pepper. Roast until asparagus is tender and edges are charred, about 10 minutes total, tossing once after 5 minutes. Remove from oven and let cool to room temperature.
- Spread each slice of challah with 1 tablespoon tarragon mayonnaise.
Top each of 4 pieces with one lettuce leaf. Layer each sandwich with half of a chicken breast and about 1/2 cup dark-meat chicken, then asparagus spears. Place remaining challah slices on top to make sandwiches. Slice in half diagonally and serve.
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