Chicken Salad Sandwich
Panino Con L’Insalata di Pollo
Serves 4 - 6
Place chicken stock, carrot, celery, onion and parsley leaves in a large deep saute pan or 2 quart saucepan. (if using unsalted stock, salt the liquid to taste) Add enough water to make the depth of the liquid 2 inches deep.
Bring to a boil then reduce to a low simmer. Add the chicken breasts.
Simmer on low for 10 - 14 minutes, turning them over half way through the cooking time.
The cooking time will depend on the thickness of the chicken meat and the intensity of the simmer. Check them after about 8 - 10 minutes by cutting into the meat to check the color. The meat should be white throughout with no pink color at all.
When the chicken breasts have finished cooking remove from the liquid with a slotted spoon. Set aside and let cool.
When cool enough to handle, cut the breasts into a small ½ inch dice and place in a medium sized glass bowl. You should have about 2 - 2 ¼ cups of diced chicken.
Combine the mayo, mustard and honey or honey mustard.
Add the chopped ham, hearts of palm, celery and 5 Tablespoons of the mayo mixture. Mix well.
Assemble the sandwiches.
Split the hero rolls along the side but don’t separate completely. Open gently and toast the bread. Spread both sides of the bread with ¼ of the remaining mayo mixture. Add ¼ of the chicken salad. Top with ¼ of the cheese, one or two radicchio leaves and cover with the top of the roll. If using smaller sandwich rolls, divide ingredients by 6.
Chef’s Tip: - If you would like, you can replace poaching the chicken with store bought roasted chicken. De skin and De bone the roasted chicken, cut into a small dice - about 2 to 2 ¼ cups. (omit the stock, carrot, onion, celery, parsley - entire poaching process) If using the roasted chicken - you may need to add a bit more dressing as it will be drier than the poached chicken.