This sandwich was inspired by the incredible roast chicken with salsa verde at Barbuto restaurant in New York. Makes one family-sized sandwich. Recipe by Tucker Shaw.
Ingredients
FOR SALSA VERDE:
Leaves from 1 bunch fresh basil
Leaves from 1 bunch fresh Italian parsley
1/2 cup fresh mint leaves
1/4 cup red wine vinegar
2 anchovy fillets, optional
1 tablespoon capers
2 garlic cloves
A couple of grinds black pepper
1 1/2 cups olive oil
FOR SANDWICH:
1 loaf Italian bread
Meat torn from 1 purchased rotisserie chicken
A few marinated red peppers
A few scoops ricotta cheese
Directions
Make salsa verde: Place all ingredients into blender. Puree while adding olive oil in a thin, slow stream.
Slice top off of bread. Layer chicken, red peppers, ricotta cheese and salsa verde.
Wine ideas: Roast chicken is like a blank canvas when it comes to wine: It matches with any color you throw at it, whether white, red or pink. Just to highlight that it’s spring I might go for a crisp, dry pink like the $12 Bieler Père et Fils Coteaux d’Aix en Provence Sabine that ran as the Wine of the Week last Wednesday. Tara Q. Thomas
