Garlic-Scallion Chicken Sandwiches
Updated November 21, 2024
Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 whole rotisserie chicken (about 2 pounds), see Tip
Salt and pepper
6 tablespoons extra-virgin olive oil
6 scallions, thinly sliced
6 large garlic cloves, thinly sliced
¼ cup red wine vinegar
¼ cup currants or raisins
2 cups arugula
¼ cup lightly toasted nuts, such as pine nuts or sliced almonds (optional)
Shaved Parmesan, to taste (optional)
1 large baguette or 4 sandwich rolls
Mayonnaise or garlic aioli, for serving
Nutritional analysis per serving
21 grams carbs; 171 milligrams cholesterol; 826 calories; 31 grams monosaturated fat; 13 grams polyunsaturated fat; 13 grams saturated fat; 62 grams fat; 2 grams fiber; 828 milligrams sodium; 46 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Pick the chicken meat (and skin if desired) from the bones, shred into pieces and place in a bowl (discard bones or save for making stock). Taste the chicken and then season with salt and pepper as desired.
- Step 2
Heat the oil in a medium skillet over medium. Add the scallions, garlic and a pinch of salt and cook, stirring often, until softened and sizzling, 3 to 5 minutes. Transfer to the bowl with the chicken.
- Step 3
Add the vinegar and currants to the skillet and heat on medium-low, stirring occasionally, until the currants are soft and plump, 2 to 3 minutes. Transfer everything in the pan to the bowl with the chicken and toss to combine. Add the arugula, nuts and parmesan (if using). Season with salt and pepper and toss well to combine.
- Step 4
To serve, cut the baguette into four sections, then slice open to create 4 rolls; lightly toast if desired. Spread the mayonnaise on the inside of the baguette and fill with the chicken salad. Sprinkle with black pepper to taste.
If using leftover chicken (or even turkey), you’ll need about 2½ to 3 cups of picked meat.
Private Notes
Comments
Delicious. I added fresh(ish) mint (from an earlier NYT recipe), dried cilantro & tarragon, and used TJ's Montmorency dried cherries because currants were nowhere to be found. Prep & cooking took me about 1:15, not 0:30: 15 min. just to get the meat off the bones, plus more to slice scallions & peel/slice garlic. For me, a common result with NYT recipe est. times, makes me feel like I'm failing somehow, but it was still delicious, & wife was impressed, which is why I keep trying.
Sounds like a winner to me. I like the addition of garlic and the vinegar-ed currants. If making more than one sandwich, why not canoe the baguette whole, stuff it with the fillings and then divide into individual sandwiches.
This sandwich will stay with me for a while. Delicious umami flavor, wonderful mix of textures. Spend a few extra minutes and make a garlic aioli you won’t regret it. 10/10, no notes.
I would skip the garlic aioli and use olive oil on the toasted bread. Not a ton of flavor -- though the next day it was better.
I would definitely make this again. I thought 6 tbsp of oil seemed like a lot and cut it back- that was my one mistake. Use the full amount of olive oil! The garlic scallion oil was magic and was the key ingredient that took this sandwich to the next level. I also brushed the baguette with kewpie mayo which added even more richness to balance out the vinegar currants. This made for a great picnic sandwich paired with black pepper kettle chips.
I really liked this, but I don’t understand why 2-3 cups of shredded chicken and a handful of arugula need 6 tbsp of oil. For all NYT recipes, I often wonder if the oil amounts are accurate. I added 4 tbsp and it still seemed like a little much in the end.