It’s an indulgent chicken sandwich. Shredded boiled chicken is lightly browned in butter then piled on toasted bread lined with torn lettuce. Hollandaise sauce is drizzled over the chicken and the sandwiches are ready.
Why Hollandaise sauce? The ubiquitous chicken salad sandwich is, more often than not, made with shredded boiled chicken tossed with mayo. Sometimes, chopped vegetables are thrown in. But shredded boiled chicken can be given better texture and flavor by browning the meat in a little butter over very high heat. And the mayo can be replaced by an endless array of other dressings like Hollandaise sauce.
In this version of the iconic chicken sandwich, a whole chicken was first simmered with a myriad of aromatics that include whole peppercorns and bay leaves. The chicken was cooled, the meat shredded and browned in butter. It needed no other seasonings at the point because it had already soaked up all the flavors from the ingredients added to it during simmering. Then, nicely browned and lightly crisp, the shredded chicken was piled on lettuce-lined buns and smothered with Hollandaise sauce.
- 1 cup shredded boiled chicken
- 2 tbsps. of butter
- 2 hamburger buns, split, or 4 slices of loaf bread
- torn lettuce
- Hollandaise sauce
- Heat the butter in a pan. Add the chicken and spread the meat in a thin layer so that every piece touches the pan. Cook over high heat until the underside is browned. No need to flip.
- Toast the bread.
- Place the toasted bread on plates. Line the bottom halves (or bottom slices, depending on the kind of bread you’re using) with torn lettuce. Pile the chicken on top. Drizzle with Hollandaise sauce. A couple of tablespoonfuls. No rules here, really — use as much as you like.
- Sprinkle with more cayenne, if you like. Cover with the top halves (or slices) of the bread and serve.