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Author Notes: I often find myself starving to death watching the Food Network. This sandwich was a result of just that. Watching chefs create and bite into some of the most delicious looking food in the world just kills ya, unless you can go immediately to your kitchen and cook something equally appealing. - Brussels Sprouts for Breakfast
Makes 4 sandwiches
Roasted Creole Chicken
- 4 pounds organic roasting chicken
- 2 tablespoons hot smoky Spanish paprika
- 1 1/2 tablespoons dehydrated garlic flakes or garlic powder
- 1 1/2 tablespoons dehydrated onion flakes or onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dry mustard
- 1 1/2 tablespoons kosher salt
- 1/2 tablespoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup dry white wine
- Preheat oven to 375 degrees. Clean chicken and remove giblets. Pat dry and place in a large baking dish.
- Combine all spices in a small bowl. Coat the chicken in the Creole spice mixture. Make sure to get it under the skin. Slather the chicken in 2 tbsp of olive oil, rubbing the spices into the chicken. Add broth and white wine to bottom of baking dish. Cover with foil and roast for 1 hour. Remove foil and continue cooking for 30 minutes, basting with liquid every 5 minutes.
- Remove chicken from oven and transfer to a cutting board. Recover with foil and let sit for 20 minutes. Carve chicken breast into thin slices, for sandwiches. Cover and set aside.
- Pour the pan liquid into a small pan to boil for an au jus as the chicken rests. Let simmer for 7-10 minutes. Strain and put in a serving dish. Set aside until sandwiches are ready.
Brussels Sprout Slaw and Poblano Aioli
- 15-20 Brussels sprouts
- 1/4 head green cabbage
- 1/4 head purple cabbage
- 1/2 cup cilantro (rough chop)
- 1 tablespoon sugar
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1/2 lemon juice
- 1 poblano
- 6 cloves garlic (in paper)
- 2 egg yolks
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1 tablespoon kosher salt
- 8 slices rye bread
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- salt and pepper
- For the slaw: Using a mandolin, shred Brussels sprouts, green and purple cabbage into a large bowl. In a small bowl, whisk together sugar, vinegar, 3 tbsp olive oil, Dijon, and lemon juice. Pour over the slaw and toss to combine everything. Add the cilantro, salt and pepper last, tossing to coat everything. Set aside.
- For the aioli: Roast the poblano and garlic cloves in the oven at 375 degrees for 30 minutes. Turn the poblano over once. Remove both to cool a bit. Remove stem from the poblano and place in food processor. Squeeze garlic out of paper into the food processor. Pulse to combine. Add egg yolks and pulse to combine. Add a couple of drops of olive oil, pulsing to combine. Now turn on the food processor and stream in the olive and canola oil very, very slowly. Add salt. Transfer to a jar so the aioli can be served, and leftovers saved in the fridge.
- For the bread: Melt butter and garlic together. Brush onto both sides of each slice of bread. Place bread in warm oven for 3-5 minutes.
- Assemble sandwiches: Slather the poblano aioli on both pieces of bread. Load on some chicken and slaw. Serve with a dipping bowl of au jus. Enjoy!
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