Chicken Scarpariello Sandwich
Classic Italian-American traybake in handheld form.
Chicken Scarpariello Sandwich
Serves 4
Chicken Scarpariello is an Italian-American traybake of potatoes, Italian sausage, peppers, onions and seasoned chicken. Everything is layered atop the potatoes and baked until cooked through. The result is creamy schmaltzy potatoes, tender veggies, flavorful chicken and moist sausage.
This sandwich takes the flavors of chicken scarpariello and forms them into a sandwich. In place of the Italian sausage, I’ve used sliced smoked duck and flavored the veggies like an Italian sausage. This is a fun twist on what is normally a fork and knife meal.
“Recipe Tips:
*1. Where I live 4 chicken breasts weights about 1 lb of meat. However, if your chicken breasts are larger, you can cut 2 breasts into 2 cutlets to make 4 sandwiches or use 4 full breasts, that you pound slightly to even out the thickness and increase the marinade ingredients some to ensure there is enough to coat all of the meat.
**2. You can use broccoli rabe, spinach or chard in place of the chrysanthemum.
***3. Use your favorite color or a mix of bell peppers.
****4. if using fresh parsley, add at the end of cooking.”
Ingredients
Chicken Marinade
1.5 T soy sauce
1 T mirin
1 t maesil
1 t rice vinegar
0.75 t dried oregano, rubbed
0.50 t gochugaru
0.50 t ground coriander
0.25 t kosher salt
0.25 t ground black pepper
1/8 t ground nutmeg
*454g (1 lb) chicken breasts
Sandwich Fillings
227g (0.50 lb) sliced smoked duck or 8 slices of thick cut bacon
**Greens
1 T olive oil
3 garlic cloves, minced
340g (0.75 lb) chrysanthemum, cut into 2 in lengths
0.75 t mushroom bullion
0.25 t ground black pepper
1/8 t dried thyme, rubbed
2 T water
Peppers and Onions
10 garlic cloves, minced
2 cheongyang or serrano chili, minced
350g (1 large) onion, sliced 0.25 in thick with the grain
***320g (2 – 3 medium) bell pepper, sliced 0.25 in julienne
****1 t dried parsley or 1 T fresh parsley
0.50 t dried oregano, rubbed
0.50 t ground coriander
0.25 t ground black pepper
0.25 t whole fennel seeds
0.25 t kosher salt
Pinch of nutmeg
1 T yondu or soy sauce
Finishing
4 lengths of parchment
Focaccia – I used Potato Focaccia recipe here
Mayo
Sliced pickled peppers or onions
Recipe Know-how
1. In a medium mixing bowl combine the chicken marinade liquids and seasoning mixing well.
Add the chicken and toss to coat well.
Marinate at least 4 hours to overnight in the fridge.
2. Bring a pot of water to a boil and add a hefty pinch of salt.
Add the chrysanthemum and cook for 30 seconds to 1 minute or until bright green.
The cooking time will vary depending on the kind of green you use for example, spinach will need less time while broccoli rabe or swiss chard will need more time.
Rinse under cold water to cool off and squeeze out. Set aside.
3. Line a plate with paper towel and set aside.
4. 30 minutes before serving, remove chicken from fridge and begin preparing the fillings.
In a cold, large saute pan, place the duck or bacon in a single layer.
Place over medium-high and cook until browned on both sides.
Remove to paper towels and drain all but 1 T of the rendered fat reserving the extra fat.
Return the pan to medium-high heat.
Add the chicken breasts, draining off the marinade and cook 6 – 10 minutes flipping halfway through.
The chicken should be in a single layer, if necessary, cook the chicken in batches.
Depending on the thickness of your chicken it may need to be cooked a little longer or shorter.
Remove to a plate and keep warm.
In the same pan, add the olive oil for the greens along with the garlic. Cook for 1 minute or until fragrant.
Add the greens and seasonings and cook for 1 minute tossing frequently.
Add the water to deglaze and cook until the water evaporates.
Remove from the pan and keep warm.
In the same pan, add 1 T of the reserved fat and heat until shimmering.
Add the garlic and chili and cook for 1 minute or until fragrant.
Add the onions and cook for 3 – 4 minutes or until beginning to just soften.
Add the peppers and cook for 3 minutes longer.
Add the seasonings and cook for 2 minutes longer tossing occasionally.
Deglaze with the yondu and cook until it evaporates.
Remove from the pan and keep warm.
5. Lightly toast the focaccia.
Lay down a piece of parchment and place the bread on top.
Spread a thin layer of mayo on the top and bottom of the bread.
Place a layer of greens on the base and top with a chicken breast.
Add the peppers on onions on top of the chicken and finish with the cooked duck.
Cover with the top and wrap tightly in the parchment and slice.
6. Serve.
