ROAST CHICKEN
Nothing beats freshly roasted, crisp-skinned chicken between two slices of soft fresh bread with a garlicky lemon mayo. Here’s the basic filling recipe; three sandwich variations follow.
SERVES 6
TAKES 1 hour 30 minutes, plus resting
1 large whole chicken (about 1.6kg/3lb 8oz)
1 tbsp olive oil
2 lemons, halved
sea salt flakes and black pepper
bunch thyme sprigs
2 garlic bulbs
180g (6oz) good-quality mayonnaise
Preheat the oven to 200°C/400°F/gas 6.
Cut a few incisions into the legs of the chicken, then place it in a roasting tin. Rub with oil and squeeze over the juice of 1 lemon, reserving the halves.
Season the skin and the cavity of the chicken with salt. Stuff the juiced lemon halves and thyme inside the cavity, then place the 2 remaining lemon halves and garlic bulbs in the tin. Roast for 35 minutes.
Remove the garlic and roasted lemon halves from the tin then return the chicken to the oven for a further 30 minutes, until the chicken skin is crisp and golden and the juices run clear when the meat is pierced with a sharp knife. Rest for 20 minutes.
When cool enough to handle, remove the lemons from the cavity and squeeze any remaining flesh into a bowl, along with the juice from the roasted lemons. Halve the garlic bulbs, then squeeze the roasted pulp into the lemon juice, discarding the garlic skins. Mash with a fork, then stir in the mayo.
Using two forks, roughly shred the chicken meat and skin, leaving some big chunks. Stir any collected chicken juices into the mayo.
ROAST CHICKEN BLT
The holy trilogy of BLT meets the best roast chicken you might ever taste, with creamy avocado – there is just so much to love about this sandwich.
SERVES 6
TAKES 1 hour 30 minutes, plus resting
1 Classic Roast Chicken & garlicky lemon mayo (see opposite)
12 rashers smoked streaky bacon
2 large ciabatta loaves
2 ripe avocados, halved, stoned, peeled and sliced
½ iceberg lettuce, shredded
3 ripe tomatoes, sliced
Make a Classic Roast Chicken and garlicky lemon mayo, as per the recipe opposite.
While the chicken is resting, grill the bacon until golden and crisp. Split the ciabatta loaves in half lengthways and spread generously with garlicky lemon mayo. Pile the chicken into the loaves, followed by a couple of rashers of bacon, slices of avocado, some lettuce and tomato. Sandwich with the remaining bread and serve immediately.
CHORIZO
Collect any delicious red oil that melts out of the chorizo when you fry it and stir it through the mayo for a smoky kick that works brilliantly with the chicken.
SERVES 6
TAKES 1 hour 30 minutes, plus resting
1 Classic Roast Chicken & garlicky lemon mayo
150g (5½oz) chorizo sausage, sliced
1 tsp smoked paprika
12 slices white bread
salt and black pepper
Make a Classic Roast Chicken and garlicky lemon mayo, as per the recipe on Classic Roast Chicken.
Put a large, non-stick frying pan over a medium–high heat. When the pan is still cold, add the chorizo and cook for 10–15 minutes, or until the chorizo is crisp and all of its red oil has melted out. Drain the chorizo in a sieve over a bowl to catch any oil. Stir 2 tablespoons of the oil and the smoked paprika into the garlicky lemon mayo.
Lay the bread slices on a board and spread each slice with the mayo. Pile the shredded chicken and chorizo onto half the bread, season and sandwich with the remaining bread. Serve immediately.
GREEN SALAD
Here, the chicken is the star of the show, adorned with nothing more than a slick of roasted garlicky and lemon mayo and some fresh greens. A true classic.
SERVES 6
TAKES 1 hour 30 minutes, plus resting
1 Classic Roast Chicken & garlicky lemon mayo
12 slices good crusty bread
cracked black pepper
150-g (5½-oz) bag mixed leaves
Make a Classic Roast Chicken and garlicky lemon mayo, as per the recipe on Classic Roast Chicken.
Lay the bread on a board and spread both sides generously with garlicky lemon mayo. Divide the cooked chicken between six slices and season with a little black pepper. Add handfuls of mixed leaves and close with the remaining bread slices to sandwich together. Cut into wedges and serve.
PARMIGIANA
Mixing Parmesan into the breadcrumbs to coat the chicken is a winner – the cheese melts, making the crumb extra crispy. Smothered in rich tomato sauce and creamy mozzarella, this sandwich definitely requires an appetite.
SERVES 4
TAKES 45 minutes
For the tomato sauce
1 tbsp olive oil
2 garlic cloves, finely chopped
2 tsp dried oregano
½ tsp chilli flakes
400g (14oz) can chopped tomatoes
2 tbsp tomato purée
pinch sugar
handful basil leaves, chopped
salt and black pepper
2 large skinless chicken breasts
100g (3½oz) plain (all-purpose) flour
2 medium eggs, lightly beaten
100g (3½oz) panko breadcrumbs
1 tsp dried oregano
4 tbsp grated Parmesan cheese
100ml (3½fl oz) vegetable oil
4 ciabatta rolls
125g (4½oz) mozzarella cheese, drained and thinly sliced
Start by making the tomato sauce. Heat the oil in a saucepan over a medium heat. Fry the garlic for 1 minute, then add the oregano, chilli flakes and tomatoes. Stir and simmer for 5 minutes. Stir in the tomato purée, sugar, and season. Cook for a few minutes until the sauce has thickened. Remove from the heat and stir in the chopped basil leaves.
Slice each chicken breast in half horizontally. Sandwich the 4 chicken halves between plastic wrap and bash with a rolling pin to flatten. Put the flour onto a plate and season. Pour the beaten eggs into a shallow bowl. Tip the breadcrumbs, oregano and 3 tablespoons of the Parmesan onto a plate. Coat the chicken pieces in the flour, shaking off any excess. Repeat with the eggwash and the crumb. Heat the oil in a large frying pan over a medium heat. Fry the chicken for 4–6 minutes on each side until golden and crisp. Drain on kitchen paper.
Heat the grill to high. Halve the ciabatta rolls and place the bottoms on an oven tray. Spread over the tomato sauce and layer over the mozzarella. Flash under the grill until just starting to melt. Top each with a crisp chicken escalope and sprinkle with the remaining Parmesan. Sandwich with the top half of the rolls and serve.
SANDWICHES
Created in honour of the coronation of Elizabeth II in 1953, the curried mango mayo and perfectly cooked chicken in this sandwich make for the perfect lunch. Once retro, this British classic is coming back in a BIG WAY.
SERVES 3
TAKES 10 minutes
4 tbsp good-quality mayonnaise
1 heaped tbsp smooth mango chutney
2 tsp curry powder
¼ tsp paprika
salt and black pepper
2 cooked chicken breasts (or use the Classic Roast Chicken recipe)
2 tbsp toasted flaked almonds
2 tbsp sultanas
3 slices brown bread
3 slices white bread
watercress and crisps (potato chips), to serve
In a mixing bowl stir together the mayonnaise, mango chutney, curry powder and paprika. Season to taste.
Shred the chicken breasts and add to the curry mayonnaise with the flaked almonds and sultanas, stirring to combine.
Lay the brown bread on a board and spread with the coronation chicken. Sandwich with the white bread. Cut each sandwich into four triangles. Serve immediately. Makes 12 triangles.
WALDORF SALAD
Inspired by the classic Waldorf salad, crisp apple and celery add texture to a traditional chicken mayo salad. A creamy and crunchy delight!
SERVES 4
TAKES 15 minutes
2 cooked skinless chicken breasts
1 small eating apple, finely sliced
2 celery sticks, finely sliced
2 tbsp good-quality mayonnaise
1 tsp Dijon mustard
½ garlic clove, crushed
salt and black pepper
50g (1¾oz) walnuts, toasted and roughly chopped
4 slices crusty white bread
Shred the chicken into bite-sized pieces. Transfer to a bowl and add the apple, celery, mayo, mustard and garlic. Season and stir to coat in the mayo. At this point you can cover and chill the mixture until ready to serve.
When ready to serve, fold through most of the walnuts into the chicken mixture. Pile the chicken onto the bread slices and top with extra walnuts. Serve immediately.
CRISPY CHICKEN
Chipotle chilli adds a lovely smoky flavour to traditional creamy slaw. You will find chipotle chilli paste in the spice aisle or next to marinades in your local supermarket – just remember, a little goes a long way!
SERVES 4
TAKES 20 minutes
For the chipotle slaw
2 tbsp good-quality mayonnaise
2 tbsp Greek yogurt
1 tbsp chipotle chilli paste
½ small white cabbage
½ small onion, thinly sliced
1 large carrot, coarsely grated
1 tbsp chopped chives
3 tbsp plain (all-purpose) flour
1 tsp smoked paprika
½ tsp mild chilli powder
½ tsp garlic powder
salt and black pepper
4 skin-on boneless chicken thighs
2 tbsp light olive oil
4 brioche rolls
dill pickles, to serve
Start by making the chipotle slaw. In a large bowl, mix the mayo, yogurt and chilli paste together. Season and set aside. Shred the cabbage with a sharp knife or on a mandolin (watch your fingers!) and add it to the dressing bowl. Add the onion and carrot to the bowl, toss to coat in the dressing, then cover and leave to stand. You can make this the day before and chill until ready to serve.
Put the flour on a plate with the paprika, chilli powder and garlic powder. Season well and stir to combine. Dust the chicken thighs in the seasoned flour, patting the flour into the meat.
Heat the oil in a large, non-stick frying pan over a medium heat. Cook the chicken thighs skin-side down for 10 minutes, or until the skin is golden and really crisp. Flip over and continue to cook for 5 minutes. Remove from the heat and allow to rest for a few minutes.
Split the brioche rolls in half and toast lightly under a hot grill. Stir the chives into the slaw, then divide between the rolls and top with a crispy chicken thigh. Sandwich with the top halves of the rolls and serve immediately with dill pickles if liked.
TURKEY CLUB
An American institution, found on menus from the very fanciest of hotels to the humble deli. Everyone has their own take on it, but these ingredients are consistent: sliced turkey or chicken, bacon, crisp lettuce and ripe tomato.
SERVES 4
TAKES 20 minutes
8 slices brown bread
4 slices white bread
4 tbsp good-quality mayonnaise
4 slices strong Cheddar cheese
4 slices hand-carved ham
3 small dill pickles, sliced
handful salad leaves
4 tsp American mustard
2 ripe, firm tomatoes, sliced
1 large ripe avocado, halved, stoned and peeled
300g (10oz) sliced cooked turkey breast
8 rashers cooked crispy bacon
Lightly toast the brown and white bread on both sides. Spread 4 slices of brown bread with a little mayo. Put a slice of cheese on each piece of bread, followed by a slice of ham and a few slices of pickle. Scatter a few salad leaves on top.
Spread one side of the 4 slices of white bread with the mustard and lay mustard-side down on the salad leaves. Brush the other side with a little more mayo, then add a layer of sliced tomatoes. Thinly slice the avocado and put on top of the tomato. Add a couple more salad leaves, then layer up with the turkey and finally 2 rashers of cooked bacon per sandwich.
Spread the remaining 4 slices of brown bread with mayo and use to enclose the sandwich, mayo side down. Secure with cocktail sticks and cut each sandwich into 4 triangles. Serve immediately.
TURKEY FEAST
Just too good to eat once or twice a year at Christmas or Thanksgiving. You’ll be making this chestnut, apple and sage stuffing all year round to sandwich with all of your cold cuts.
SERVES 6
TAKES 45 minutes
25g (scant 1oz) butter, plus extra for greasing
1 onion, finely chopped
1 eating apple, cored and finely chopped
3 tbsp dried cranberries
8 sage leaves, finely chopped
2 sprigs rosemary, leaves stripped and finely chopped
6 good-quality pork sausages
150g (5½oz) cooked, peeled chestnuts, roughly chopped
100g (3½oz) fresh breadcrumbs
salt and black pepper
12 slices crusty white bread
4 tbsp good-quality mayonnaise
300g (10oz) sliced turkey breast, or turkey leftovers
4–5 tbsp cranberry sauce
Heat the butter in a large, non-stick frying pan. When bubbling, add the onion and cook for 5 minutes, or until starting to soften. Stir in the apple and cranberries and cook for a further 2 minutes, then remove from the heat, tip into a mixing bowl and allow to cool.
Preheat the oven to 190°C/375°F fan/gas 5. Grease and line a 20-cm (8-in) square tin with baking parchment.
Add the sage and rosemary to the onion, then squeeze the sausage meat from their skins into the bowl. Add the chestnuts, breadcrumbs and seasoning. Mix with your hands until fully combined. Pack into the prepared baking tin and bake for 30 minutes, or until golden and cooked through. Remove from the oven and leave to stand for 10 minutes.
Meanwhile, lay the bread slices on a board and spread with the mayonnaise. Top half the bread with turkey, then slice the stuffing and put on top, followed by cranberry sauce. Sandwich with the remaining bread slices and serve immediately.
WAFFLES
Crunchy, lightly spiced fried chicken sandwiched between fluffy waffles is a classic soul-food dish. If you’re a fan of sweet and savoury you will love this combination – especially when doused generously in maple syrup.
SERVES 2
TAKES 20 minutes, plus marinating
200ml (7fl oz) buttermilk
4 boneless, skinless chicken thighs
salt and black pepper
100g (3½oz) plain (all-purpose) flour
50g (1¾oz) fine polenta (grits)
1 tsp smoked paprika
1 tsp garlic powder
¼ tsp cayenne pepper
500ml (17fl oz) vegetable oil
4 savoury waffles
maple syrup, to serve
Pour the buttermilk into a bowl, season the chicken thighs with salt, then submerge in the buttermilk and leave to stand for 15 minutes.
Tip the flour, polenta, paprika, garlic powder and cayenne into a baking dish. Season and stir to combine.
Pour the oil into a high-sided pan and heat to 160°C (320°F). Lift the chicken thighs out of the buttermilk, shaking off any excess, then plunge into the spiced flour mixture and turn until fully coated. The chicken will look a bit scabby and uneven – this is fine. Cook the chicken in batches (depending on the size of your pan) for 15 minutes, turning halfway through, until the chicken is cooked through and golden. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt.
To serve, heat the waffles under a hot grill. Thickly slice the chicken and sandwich between two waffles, then drizzle with maple syrup.
CAESAR
If you have leftover chicken from a Sunday roast, this sandwich can be rustled up in a matter of minutes. The dressing can be made in advance and stored in the fridge for up to three days.
SERVES 4
TAKES 15 minutes
For the Caesar dressing
6 anchovy fillets in oil, drained and finely chopped
3 garlic cloves, crushed
4 tbsp good-quality mayonnaise
50g (1¾oz) Parmesan cheese, finely grated
2 tbsp olive oil
juice 1 lemon
salt and black pepper
8 slices crusty brown bread
2 cooked chicken breasts, sliced, or leftover roast chicken (see Classic Roast Chicken)
1 large ripe avocado, halved, stoned and peeled
1 romaine lettuce, cut into roughly 5-cm (2-in) lengths
To make the dressing, mix the anchovies, garlic, mayo, Parmesan, oil and half the lemon juice in a bowl. Season with black pepper, but taste for salt as the anchovies will be salty.
Spread half the dressing over one side of each slice of bread. Slice the avocado and place the chicken and avocado slices over the base, then squeeze over the remaining lemon juice and season. Toss the lettuce with remaining dressing, then place over the avocado. Sandwich with the remaining bread slices and serve.
BRIE & ROASTED GRAPES
This sandwich is best served when the chicken and grapes are still warm. The juicy grapes pop in the mouth and act like chutney – they work so well with the crispy-skinned chicken and creamy brie.
SERVES 4
TAKES 1 hour
4 skin-on chicken thighs
3 garlic cloves, unpeeled
small handful thyme sprigs
2 tbsp extra virgin olive oil
salt and black pepper
300g (10½oz) seedless red grapes, pulled from the stalks
1 tbsp balsamic vinegar
½ tsp Dijon mustard
8 slices grainy brown bread
100g (3½oz) brie, sliced
couple handfuls lamb’s lettuce, to serve
Preheat the oven to 200°C/400°F fan/gas 6.
Place the chicken, skin-side up, in a baking dish with the garlic and thyme. Toss with 1 tablespoon of the oil, season the chicken skin, then roast for 30 minutes. Ten minutes before the end of cooking, add the grapes and continue to cook.
Remove the tray from the oven and stir in the vinegar. Return to the oven and roast for a further 8 minutes, or until the meat is cooked through and the skin is golden and crisp. Transfer the chicken to a chopping board, allow to cool for 10 minutes, then slice.
Meanwhile, transfer the roasted grapes to a plate. In the tray, squash the garlic out of their skins (discarding the skins) and stir in the remaining oil, with the mustard and some seasoning. Mix with the tray juices to make a dressing. Spread half the dressing across four slices of bread, then layer with chicken, grapes, brie and a few leaves of lamb’s lettuce. Drizzle over the remaining dressing, sandwich with the remaining bread slices and serve.
CHICKEN TORTAS
Tortas are loaded with many of the ingredients you’d expect to see piled inside a burrito or on a taco, but the soft toasty rolls make these ultimately more comforting and filling. This is definitely a hearty meal packed into a roll.
SERVES 4
TAKES 20 minutes
435g (15oz) cooked chicken thighs
2 tbsp olive oil
1 onion, finely sliced
1 red (bell) pepper, finely sliced
1 tsp ground cumin
1 tsp chilli powder
1 tsp smoked paprika
1 lime
salt and black pepper
435g (15oz) can refried beans
4 large, soft white rolls
100g (3½oz) strong Cheddar cheese, grated
1 large ripe avocado, halved, stoned and peeled
2–3 tbsp sliced jalapenos, drained
Discard the skin and bones from the chicken and shred the meat into bite-sized pieces. Set aside. Heat the oil in a large, non-stick frying pan. Fry the onion and red pepper for 5 minutes, or until starting to soften and take on some colour. Add the cumin, chilli and paprika, and cook for a further minute. Stir the chicken into the onion and pepper and coat in the spices. Halve the lime and squeeze in the juice of one half. Season and remove from the heat.
Meanwhile, heat the refried beans according to the instructions. Split the rolls in half, lay them on a baking sheet and toast under a hot grill on both sides until lightly golden. Spread the bottom halves with refried beans and sprinkle over the cheese. Scoop out and spoon over the avocado, pile on the chicken mixture and scatter over the jalapenos. Sandwich the two halves together and eat immediately. Serve with the remaining lime half cut into wedges for squeezing.
