Skip to main content

Home roasted chicken sandwich


While this blog documents a lot of traveling and dining out, I know Young Elvis and I also love eating and making home made sandwiches more often than not from our respective lairs.

After the most recent trip, I spent the first weekend bunking down, including roasting off a free range chicken from the butcher's down the street, and rendering the carcass into stock. The meat, however, found its way into many a sandwich later that week, including this number paired with a hint of tarragon Dijon, Canadian cheddar cheese, and fresh arugula. I love a bit of that peppery arugula to go with something like chicken, and the bird itself was roasted with a simple garlic and fresh basil marinade that keeps the flavours mild, yet deep.

The bread is picked up from the Euro deli just a block down where loaves are delivered daily and last half that long. I personally prefer a bit of roasted chicken skin within the sandwich, but for some reason restaurants rarely if ever offer that as an option.

Comments

Popular posts from this blog

Monty’s Bakehouse wrap, Air Canada

I’d rate this wrap as strange. Its packaging created expectations of a more appetizing experience, which it was not. After a vastly superior egg salad sandwich from London Heathrow, I could not greet this airplane freebie with serious interest, but at least it was hot, and  at least I could review it for this blog. Steaming contents were oozy and largely undistinguishable, but suggested some kind of red pepper or sundried tomato origins.

La Esquina Del Chilaquil, Mexico City

  The original spot for torta de chilaquiles, the line-up to La Esquina Del Chilaquil  was down the block by the time I arrived at 9:30AM. Workers ran back and forth from their corner pop up tent to an indoor kitchen out of sight to refill bins of red sauce, green sauce, fried meat, and chilaquiles. Only operating for about 5 hours a day from 8:30 to 1PM or whenever they sell out, the hype was strong, and the hype was real. While a torta is your run of the mill sandwich, chilaquiles is a popular breakfast dish of fried tortilla chips served with hot salsa. Some have called this dish a soggy nacho, but I don't think that this description does justice to the level of salsa involved. Yes, the chips are soaked in salsa, but if the salsa is fresh and deeply flavourful, then what's the problem? Apparently, this was the first place to load the torta with a heavy helping of chilaquiles. In my mind, this would be a mess, and in my hands, it was one of the messiest wettest sandwich expe...

Patanisca (Codfish Cake), Brazil Bakery, Toronto

Going from one meeting to a lecture between the 4:30 - 6:30 p.m. time frame, I stopped in at Brazil Bakery on Dundas for one of their ready-made sandwiches. Choosing the patanisca (codfish cake) over the fish filet, even though the filet had a heft to it, I thoroughly enjoyed the codfish, which was not overly salty, and kept its flaked integrity in the generous mixture that was as big as the bun it came on. I actually ate it over two sittings, one right before the talk, and eating the remainder later at home.