American

Confit Chicken Club Sandwich With Chipotle Mayo

May 13, 2021
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Author Notes

Club sandwiches are one of my favorite things to bring on a picnic or after having a really nice, long walk in the summertime. I usually use roasted chicken breast when I make them, but I’ve been thinking of switching it up by using confited chicken legs! Confit chicken can have the texture of chicken salad which is a great fit for this sandwich.

I love cooking with chicken legs when I'm at home. They tend to stay more moist and hold flavor better especially if you season them ahead of time! —Romel Bruno

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Confit Chicken Club Sandwich With Chipotle Mayo
  • Prep time 10 minutes
  • Cook time 2 hours
  • makes 4 to 5 sandwiches
Ingredients
  • 3 bone-in, skin-on chicken legs
  • 1 cup kosher salt
  • 1 cup turbinado sugar
  • 18 ounces duck fat (a blended olive oil would work great too)
  • 1 shallot, peeled and halved
  • 1 head of garlic, halved
  • 1 cup mayonnaise
  • 1/3 cup chipotle chiles in adobo
  • 1 teaspoon granulated sugar
  • 8 slices your favorite bread (I chose a Pullman loaf but a nice sourdough would work for this!)
  • Lettuce, for serving
  • Sliced tomato, for serving
  • Sliced avocado, for serving
  • Cooked bacon, for serving
  • Sliced cheddar cheese, for serving
In This Recipe
Directions
  1. Mix your salt and sugar together in a medium size mixing bowl until well combined.
  2. On a half-sheet tray evenly spread half the mixture on bottom and place your chicken leg, skin-side up, pressing to make sure it's making contact with the cure. Then spread the other half of the cure mixture on the top making sure it’s spread evenly between the two pieces of chicken. Wrap with plastic and leave in your fridge for 24 to 48 hours.
  3. After the chicken is done curing, preheat your oven to 250°F, and rinse the cure off the chicken. Pat dry and place your chicken thigh in a pan large enough to fit them comfortably. Add the halved shallot and garlic with duck fat to the pan and let it come to a slight simmer and then cover with lid or foil and transfer to the oven and cook for about 2 to 3 hours or until the meat starts to give a bit and is easy to pick.
  4. Once the chicken is cooked let it chill to room temperature so you can pick the chicken off the bone, reserve some of the fat and mix with the chicken.
  5. In a small bowl add mayo, chipotle chiles, sugar and salt and mix all together until well incorporated.
  6. Assemble your sandwich! I spread the chipotle mayo on both sides of toasted bread then add a quarter of a sliced avocado on the bottom bread and lettuce, tomato, bacon, pulled chicken and top with cheddar cheese. Cut in half and enjoy.

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