Roasted Chicken Sandwich with Fennel Mustard

Name: Roasted Chicken Sandwich with Fennel Mustard
Yield: 8 sandwiches
Ingredients: 1 3 – 4 lb. roasted chicken; 1 whole grain loaf of bread; extra virgin olive oil; Fennel Mustard (recipe below); Roasted Garlic Aioli (recipe below); 2 – 3 cups arugula; 1 beefsteak tomato, sliced; Flaky sea salt; freshly ground black pepper

User Reviews

0.0

0 reviews

Unrated

Servings
8 sandwiches

Roasted Chicken Sandwich with Fennel Mustard

Jayce Gentry

Report

Enjoy something delicious and satisfying with this easy-to-make recipe.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

1 3 – 4 lb. roasted chicken
1 whole grain loaf of bread
extra virgin olive oil
Fennel Mustard (recipe below)
Roasted Garlic Aioli (recipe below)
2 – 3 cups arugula
1 beefsteak tomato, sliced
Flaky sea salt
freshly ground black pepper

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat broiler on high.
Pull white and dark meat from chicken and set aside.
Slice the whole grain loaf lengthwise. Lay the halves on a baking sheet cut sides up, drizzle lightly with extra virgin olive oil and toast under the broiler til the edges turn a golden brown.
Start constructing your sandwich by slathering the bottom half of the loaf with Roasted Garlic Aioli. Then, spread the Fennel Mustard on the top half of the loaf. Continue by placing a layer of pulled, roasted chicken on the aioli slathered half. Top the chicken with a layer of tomato slices (seasoned with flaky sea salt and freshly ground black pepper) and a couple of handfuls of arugula. Finish by placing the mustard covered half on top and slicing crosswise into individual sandwiches.