Roast Chicken and Brie Sandwich | culture: the word on cheese
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Roast Chicken and Brie Sandwich

Roast Chicken and Brie Sandwich 

All the flavors of a French café in one deliciously simple sandwich


  • 1 large 24- to 28-inch crusty baguette, quartered crosswise
  • 4 tablespoons whole-grain mustard
  • 1 3- pound rotisserie chicken meat removed and sliced
  • 8 ounces brie cut into ¼-inch-thick slices
  • 1 head frisée root end trimmed, outer dark green leaves removed
  • 2 tablespoons lemon juice from about ½ lemon
  • 2 teaspoons extra-virgin olive oil


  • Cut each baguette section in half. Spread 1 tablespoon mustard on each bottom piece of baguette. Divide chicken and brie equally among each.
  • Toss frisée in a small bowl with lemon juice and olive oil.
  • Place a handful of frisée over chicken and cheese. Top with remaining baguette pieces.


To keep the frisée crisp, toss it with the vinaigrette after the rest of your ingredients have been assembled.

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

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