Roast Chicken Sandwich with Giardiniera

When the temperatures hover at 100 degrees, and the humidity is suffocating, there is NO WAY I am going near a stove! That's when I break out recipes that require NO COOKING.  This means lots of salads, fruit, smoothies, gazpacho, and of course...sandwiches.

Now that school is back in session, sandwiches are a lunchbox staple. I like to pack something light and easy to eat.  I always welcome a new sandwich recipe to help me change things up.  This Roast Chicken Sandwich with Giardiniera is just the thing.

The recipe calls for a semolina twist bread, but you an use any hearty bread. I bought a small Pugliese loaf and cut it into thick slices. Instead of roasting a chicken I bought one of my favorite grocery store staples, a rotisserie chicken. I sliced the chicken breast into sandwich like slices. Instead of making my own aioli I went fuss-free and used regular mayo. I also changed up the recipe and used an olive muffalata spread in place of the giardiniera. Even with all my lazy modifications, this was a crazy good sandwich.

This is a sandwich that I will pack in my lunchbox and look forward to eating.  The briney flavors of the olive spread really perk things up and take it to another level. A quick, tasty sandwich that is satisfying while keeping you light on your toes and ready for whatever comes next!

Roast Chicken Sandwich with Giardiniera

Adapted from Good Food, Good Life

Serves 4

1/2 storebought rotisserie chicken

 1 (16oz.) jar giardiniera, drained

1/4 cup fresh flat-leaf parsley leaves

1 tablespoon olive oil

1/4 cup aioli or mayo

8 slices of thick bread

 lettuce leaves

Note: I used an olive muffalata spread from jar and opted for regular mayo in place of making aioli.

Using your knife, cut the chicken from the carcass as you wish. I chose to cut the chicken breast into slices that fit the shape of my bread. 

Rinse the giardiniera and drain well on paper towels. In a food processor, pulse the giardiniera, parsley, and oil until the giardiniera is coarsely chopped. (I used an olive muffalata spread and did not put it in the food processor. Again, the lazy thing.)

Spread the aioli, or mayo on both sides of the bread.  Top with lettuce, chicken, salt and pepper, and giardiniera (or olive muffalata).  Cut the sandwiches in half and serve.

Every Sunday @ Kahakai Kitchen