Tuesday, September 30, 2008

Chicken Sandwiches with Zucchini Slaw

{print this recipe}

Sounds a little fancy but really all slaw means is "salad." This is one of my favorite meals to serve on those hot summer nights when it's too hot to cook. Serve with a fresh fruit salad. Yum!  The zucchini slaw is spicy so don't forget to cut back on the chipotle or add some more creme fraiche if you're not a fan of the chile heat.  Try serving as a wrap instead of on a baguette!

Source: Food & Wine Magazine
Total Time: 25 minutes
Serves: 6

3 tablespoons crème fraîche or sour cream
1 canned chipotle chile in adobo, seeded and minced
2 tablespoons fresh lime juice, divided
2 small zucchini, coarsely shredded
Kosher salt
One 5-ounce bunch of arugula, thick stems discarded
1 tablespoon extra-virgin olive oil
Freshly ground pepper
6 small baguette rolls, split lengthwise
1 roast chicken,  shredded


  1. In a small bowl, combine the crème fraîche with the chipotle in adobo and 1 1/2 tablespoons of the lime juice. You can tone down the spice of this slaw by adding more crème fraîche or a little less chipotle chile. Add the shredded zucchini and a pinch of salt. Let the zucchini slaw stand for 5 minutes.
  2. In a medium bowl, toss the arugula with the olive oil and the remaining 1/2 tablespoon of lime juice; season the arugula with salt and pepper.
  3. Now it's time to build your sandwich!

Using a slotted spoon, spread the zucchini on the baguette rolls.

Mound the shredded chicken on the zucchini and season generously with salt and pepper.

Top with the arugula.

Close the chicken sandwiches and serve immediately.

Kitchen tips:
1. Chipotle chiles are smoked jalapeno peppers. They freeze well which is great because most recipes call for just one. I bag them individually (1-2 chiles per bag) with a teaspoon or two of the adobo sauce. Don't forget to label each bag with the number of chiles. Then place all the bags in one quart-size freezer bag and stick them in your freezer! They thaw very quickly, too.
2. I love to buy a bunch of limes (4-5) and freeze their juice in ice cube trays (about 1 Tbls per cube). I always have lime juice on hand for the recipes that call for just a tablespoon or two.

** Update 06.14.10: This sandwich has become a regular dinner on those hot, hot summer nights.  I have always served it on the mini sourdough rolls pictured above. But, as part of the Foodbuzz Tastemaker program, I recently received a package of Nature's Pride Premium Harvest(TM) Deli Rolls.  Since we had the rolls on hand, I used those.  They were great with this sandwich!!  They reminded me a little of hot dog buns, but I liked how light they were!  The sourdough rolls I always use have a hard crust so they're not easy to bite through, plus they leave you feeling over-full.  Yay for Nature's Pride Premium Harvest Deli Rolls! Oh, and bonus points for being 100% natural! **

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