Description
This sandwich combines the crunch of crispy focaccia, tender roast chicken, zesty lemon aioli, and a fresh herb salad with a hint of heat from Calabrian chili paste for an extra kick. Perfect for a hearty lunch or dinner!
Ingredients
Scale
For the Sandwich:
- 1 slab of focaccia, large enough to make 2 sandwiches
- 2 Tbsp Calabrian chili paste or chili condiment of choice (optional)
For the Roasted Chicken:
- 2 chicken leg quarters
- 200g baby potatoes (or use leftover roasted chicken and potatoes)
- 4 cloves garlic, unpeeled
- Olive oil, for drizzling
- Salt and pepper, to taste
- 1 lemon, thinly sliced
For the Lemon Aioli:
- 1 lemon, thinly sliced and roasted
- 80g (heaped ¼ cup) mayonnaise
- 1 tsp honey
- 4 roasted garlic cloves
- Salt and pepper, to taste (Alternatively, you can use store-bought aioli and mix in roasted lemon and garlic)
For the Leaf Salad:
- 1/2 red onion, thinly sliced
- Handful parsley (about 10g)
- Handful mint (about 6g)
- Handful rocket (about 6g)
- Small handful dill (about 3g)
- 4 radishes, thinly sliced
For the Salad Dressing:
- 1 tsp honey
- 2 Tbsp apple cider vinegar
- 1 tsp olive oil
Instructions
- Roast the Chicken and Potatoes
- Boil the baby potatoes in salted water for 10-15 minutes until tender. Drain and set aside.
- Preheat the oven to 190°C (375°F). Drizzle chicken leg quarters with olive oil, season with salt and pepper, and arrange them on a baking tray with lemon slices.
- Halve boiled potatoes and add to the tray with chicken. Add garlic cloves, drizzle with olive oil, and toss to coat.
- Roast in the oven for about 20 minutes until chicken skin is golden and crispy.
- Make the Lemon Aioli
- After roasting, peel garlic from its skins. In a blender, combine roasted lemon slices, roasted garlic, mayonnaise, and honey. Blend until smooth and season with salt and pepper.
- Prepare the Salad
- Place sliced red onion in a bowl. Mix honey, apple cider vinegar, and olive oil, then pour over onions. Toss occasionally and set aside.
- In a large bowl, combine softened onions, parsley, mint, rocket, dill, and radishes. Toss gently.
- Assemble the Sandwich
- Shred cooked chicken and discard bones. (Optional: crisp skin for topping).
- Slice focaccia in half and lightly toast. Spread roasted lemon aioli on the bottom half of each focaccia slice. Add Calabrian chili paste if desired.
- Pile shredded chicken, roasted potatoes, and herb salad on the focaccia. Place the top half and slice to serve.
Notes
- Pro Tip: Roast chicken leg quarters to an internal temperature of 72°C, then let them rest for juiciness.
- Crunchy Topping: Crisp the chicken skin for added texture.
- Shortcuts: Use store-bought roasted chicken and aioli for quick preparation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Sandwiches
- Method: Roasting, Blending
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg