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Roast Chicken and Brie Sandwich
All the flavors of a French café in one deliciously simple sandwich
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Ingredients
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
Instructions
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.
Notes
To keep the frisée crisp, toss it with the vinaigrette after the rest of your ingredients have been assembled.