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posted: 9/4/2013 6:00 AM

Beer Chicken and Mustard Sandwich with Sage Mayo

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  • Mark Black/mblack@dailyherald.comElliott Papineau's beer rotisserie chicken sandwich on beer bread and acorn squash. Papineau is part of the Daily Herald Cook of the Week Challenge.

      Mark Black/mblack@dailyherald.comElliott Papineau's beer rotisserie chicken sandwich on beer bread and acorn squash. Papineau is part of the Daily Herald Cook of the Week Challenge.

 

1 sprig sage

1 cup mayonnaise (preferably Kewpie)

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1 whole rotisserie chicken

4 ounces Goose Island Oktoberfest (drink the rest of the bottle)

1 tablespoon good quality whole-grain mustard

1 tablespoon red wine vinegar

Kosher dill pickles (sliced)

4 slices smoked Gouda cheese

8 slices beer bread

Begin by finely chopping the sage leaves; add to a bowl with the mayonnaise and stir to combine. Refrigerate until ready to use.

Next, remove the meat from the bones of the rotisserie chicken. Cube the meat and place in a sauce pan with the heat turned to low. Add the beer and mustard to the pan. Poach the chicken until hot and then add the red wine vinegar to the chicken.

Apply sage mayonnaise to each of slice of bread. Pile a generous helping of the chicken on one slice of the bread and top with pickles and a slice of smoked Gouda. Place the other slice of bread on the top of the sandwich and cut in half to serve.

Serves four.

Elliott Papineau

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