Rotisserie Chicken Focaccia Sandwich
Chipotle Sauce
Yields:
4 servings
Ingredients
| Ingredients | Weight | Measure |
|---|---|---|
| TABASCO® brand Original Red Sauce | 3 oz. | --- |
| Red onions | --- | 2 ea. |
| White onions | --- | 2 ea. |
| Fresh thyme, chopped | --- | 1/2 bunch |
| Sugar | --- | 1/4 cup |
| Red wine vinegar | --- | 1/2 cup |
| Roasted garlic cloves | --- | 2 ea. |
| Mayonnaise | --- | 1 cup |
| Focaccia | --- | 4 portions |
| Baby spinach | --- | 2 cups |
Preparation
Debone rotisserie chicken; keep warm.
In a large pot, sweat red and white onions until translucent.
Add thyme, sugar, vinegar and TABASCO® Sauce; cover with a lid and let simmer for 30 minutes.
Make a garlic aioli: Smash roasted garlic into a puree and combine with mayonnaise.
Split focaccia into tops and bottoms; toast both cut sides.
For each sandwich, spread garlic aioli on both sides of focaccia; lay baby spinach on bottoms, place one-quarter deboned chicken over spinach; place 1/4 cup braised onions over chicken. Close each sandwich with the tops of focaccia portions, and serve.
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