Garlic-Scallion Chicken Sandwiches

By Christian Reynoso

Published June 18, 2024

Garlic-Scallion Chicken Sandwiches
Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5(17)
Notes
Read community notes

Convenient and tender rotisserie chicken, sautéed scallions and garlic, vinegar-soaked currants and a couple big handfuls of peppery arugula make up this simple yet very flavorful sandwich. Inspired by the wood-oven-roasted chicken and bread salad from Zuni Café in San Francisco, this is a take on that famed dish in sandwich form. Parmesan and toasted nuts add texture, depth and a hit of umami. For the bread, a thick baguette cut into four sections to make sandwich rolls is economical and offers the duality of crunchy crust and soft inner crumb, although a sandwich roll of your choice works too. 

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Ingredients

Yield:4 sandwiches
  • 1whole rotisserie chicken (about 2 pounds), see Tip
  • Salt and pepper
  • 6tablespoons extra-virgin olive oil
  • 6scallions, thinly sliced
  • 6large garlic cloves, thinly sliced
  • ¼cup red wine vinegar
  • ¼cup currants or raisins
  • 2cups arugula
  • ¼cup lightly toasted nuts, such as pine nuts or sliced almonds (optional)
  • Shaved Parmesan, to taste (optional)
  • 1large baguette or 4 sandwich rolls
  • Mayonnaise or garlic aioli, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

670 calories; 51 grams fat; 10 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 33 grams protein; 777 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pick the chicken meat (and skin if desired) from the bones, shred into pieces and place in a bowl (discard bones or save for making stock). Taste the chicken and then season with salt and pepper as desired.

  2. Step 2

    Heat the oil in a medium skillet over medium. Add the scallions, garlic and a pinch of salt and cook, stirring often, until softened and sizzling, 3 to 5 minutes. Transfer to the bowl with the chicken.

  3. Step 3

    Add the vinegar and currants to the skillet and heat on medium-low, stirring occasionally, until the currants are soft and plump, 2 to 3 minutes. Transfer everything in the pan to the bowl with the chicken and toss to combine. Add the arugula, nuts and parmesan (if using). Season with salt and pepper and toss well to combine.

  4. Step 4

    To serve, cut the baguette into four sections, then slice open to create 4 rolls; lightly toast if desired. Spread the mayonnaise on the inside of the baguette and fill with the chicken salad. Sprinkle with black pepper to taste.

Tip
  • If using leftover chicken, you’ll need about 2½ to 3 cups of picked chicken meat.

Ratings

5 out of 5
17 user ratings
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Cooking Notes

Golem

Sounds like a winner to me. I like the addition of garlic and the vinegar-ed currants. If making more than one sandwich, why not canoe the baguette whole, stuff it with the fillings and then divide into individual sandwiches.

Vaughn M

This sandwich will stay with me for a while. Delicious umami flavor, wonderful mix of textures. Spend a few extra minutes and make a garlic aioli you won’t regret it. 10/10, no notes.

William

Delicious. I added fresh(ish) mint (from an earlier NYT recipe), dried cilantro & tarragon, and used TJ's Montmorency dried cherries because currants were nowhere to be found. Prep & cooking took me about 1:15, not 0:30: 15 min. just to get the meat off the bones, plus more to slice scallions & peel/slice garlic. For me, a common result with NYT recipe est. times, makes me feel like I'm failing somehow, but it was still delicious, & wife was impressed, which is why I keep trying.

shelli

Delicious and easy! Used walnuts, and subbed raisins for currants and white wine vinegar for red wine vinegar and it was spectacular. I might use a bit less oil next time.

Mr. Bagel

Using more garlic adds more punch. Especially considering if you have a lot of bread, the garlic complements the volume of the chicken well.

Golem

Sounds like a winner to me. I like the addition of garlic and the vinegar-ed currants. If making more than one sandwich, why not canoe the baguette whole, stuff it with the fillings and then divide into individual sandwiches.

William

Delicious. I added fresh(ish) mint (from an earlier NYT recipe), dried cilantro & tarragon, and used TJ's Montmorency dried cherries because currants were nowhere to be found. Prep & cooking took me about 1:15, not 0:30: 15 min. just to get the meat off the bones, plus more to slice scallions & peel/slice garlic. For me, a common result with NYT recipe est. times, makes me feel like I'm failing somehow, but it was still delicious, & wife was impressed, which is why I keep trying.

Vaughn M

This sandwich will stay with me for a while. Delicious umami flavor, wonderful mix of textures. Spend a few extra minutes and make a garlic aioli you won’t regret it. 10/10, no notes.

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