Chicken Recipe

Make aioli

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, minced garlic, honey, salt, and black pepper. Whisk until smooth and taste; adjust salt, pepper, or lemon to preference. Refrigerate until ready to assemble.

If using pre-cooked chicken, shred or thinly slice to yield about 2 cups. In a bowl toss the chicken with olive oil, herbes de Provence, 1/2 teaspoon salt (use the listed salt in herb seasoning) and 1/4 teaspoon black pepper until evenly coated and aromatic.

Optional - warm the seasoned chicken in a skillet over medium heat for 2–3 minutes to meld flavors, stirring until heated through. Remove from heat and keep warm.

Slice Kaiser rolls in half. Heat a skillet over medium heat and add butter. When butter is foamy, place roll halves cut-side down and toast until golden, 1–2 minutes. Remove from skillet.

Spread about 1 1/2 tablespoons of Dijon aioli on the bottom half of each toasted Kaiser roll (adjust to taste).

Divide the warm seasoned chicken evenly among the four rolls (about 1/2 cup chicken per sandwich).

Top the chicken with a 1-ounce slice of Gruyère on each sandwich. If you prefer melted cheese, place assembled open sandwiches under a broiler or in a hot oven (425°F / 220°C) for 1–2 minutes until cheese softens and just melts.

Add a generous handful (about 1 cup) of arugula on top of the cheese, then distribute the pickled radish slices evenly over the arugula (about 1/4 cup per sandwich). Sprinkle the chopped fresh herbs over the radish and arugula.

Spread a thin layer (~1 tsp) of Dijon aioli on the top roll if desired, close the sandwich, press gently, and serve immediately.