Outpost Club Recipe
rotisserie chicken, bacon, romaine, tomato, french onion mayo, texas toast
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Ingredients
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Sandwich
French Onion Mayo
Method
French Onion Mayo
Combine sauce ingredients
In a small bowl, combine 3 tbs mayonnaise, 2 tbs caramelized onion jam (or finely chopped caramelized onions), 1 tbs sour cream, 1 tsp Worcestershire sauce, 1 tsp white wine vinegar, 1/2 tsp minced garlic, 1/4 tsp freshly ground black pepper and 1/4 tsp salt. Stir until smooth and well incorporated. Taste and adjust salt or vinegar for brightness. Chill in refrigerator for at least 15 minutes to let flavors meld.
Sandwich
Prepare chicken
Shred about 3 cups of rotisserie chicken into bite-sized pieces. Remove any large chunks of skin or excess fat. Season the shredded chicken with 1 tsp kosher salt and 1 tsp freshly ground black pepper, tossing gently to distribute.
Cook bacon
Cook 6 slices of bacon until crisp (in a skillet over medium heat, 8–10 minutes, or in the oven at 400°F/200°C on a rack for 15–18 minutes). Drain on paper towels, then chop into bite-sized pieces.
Toast Texas toast
Butter one side of each of 4 slices of Texas toast with the softened butter (about 2 tbs total). Heat a large skillet or griddle over medium heat. Place bread butter-side down and toast until golden brown, 2–3 minutes per side, or toast in oven under broiler for 1–2 minutes per side, watching carefully. Keep warm.
Assemble sandwiches
Spread about 1.5 tbs of the chilled French onion mayo onto the unbuttered side of two slices of the toasted Texas toast (this will be the bottom of each sandwich). Divide the seasoned shredded rotisserie chicken evenly between the two sandwiches (about 1.5 cups chicken per sandwich). Top the chicken with the chopped crisp bacon (3 slices worth per sandwich), then add 1 cup chopped romaine lettuce divided between the two sandwiches, and place 3–4 tomato slices (or about 1/2 medium tomato) on each. Add additional salt and pepper to taste on the tomato if desired. Finish by spreading the remaining 1.5 tbs mayo on the inside of the remaining two toast slices and place them mayo-side down to close the sandwiches.
Serve
Press sandwiches lightly, cut each sandwich in half diagonally, and serve immediately while toast is warm and mayo is bright. Serve with optional pickles or fries.