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Roast Chicken Sandwich with Gribiche Mayo

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Sunday, 16 January 2011
List of viewable recipes from "A Bird in the Oven and Then Some" by Mindy Fox

Recipe from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books, 2010)

ImageTraditional sauce gribiche (oui, c'est Français) is not a mayonnaise, though it shares similar traits. It's made with a hard-cooked egg yolk (not raw) mashed (not whisked) with olive oil. Cooked egg white, capers, and herbs are added; it's delicious and typically served with cold fish. Here, it's done as a mayo, yet deconstructed, since it looks prettiest that way.

  • 2 large eggs
  • 1 teaspoon whole black peppercorns
  • 1/2 cup mayonnaise
  • 7 large cornichons, or more small ones, thinly sliced on a long bias
  • 4 slices good-quality sliced, packaged white bread
  • 4 bibb lettuce leaves, or small Boston lettuce leaves from the inner heart
  • 1 1/4 cups small to medium shreds roast chicken
  • 2 scallions, thinly sliced on a long bias
  • 1 to 2 tablespoons salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
  • Flakey coarse sea salt

Bring a medium saucepan of water to a boil. Gently lower the eggs into the water and boil for 10 minutes. Remove from the water and put into a bowl filled with iced cold water; let sit for 2 minutes, then peel. Cut off the ends of the eggs, so that your slices will lay flat, then slice the eggs crosswise into 6 slices each (you can eat the ends or tuck them into the sandwiches, as you like-cook's prerogative).

In a mortar and pestle or, using the heel of your hand on the side of a chef 's knife, coarsely crack the black peppercorns. Stir together the mayonnaise and all but 12 slices of the cornichons. Put the bread slices onto four individual plates. Place a bibb leaf on each slice then divide the mayonnaise mixture among the leaves. Top with the chicken and egg slices, reserved cornichon slices, scallions, capers, salt, and pepper.


Last Updated ( Friday, 28 January 2011 )
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