Poulet Sandwich Recipe

Pound and season

Pat the chicken breasts dry with paper towels. If the breasts are uneven thickness, place each between plastic wrap and gently pound to about 3/4-inch thickness so they cook evenly.

In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Whisk to emulsify.

Coat the chicken breasts with the marinade, massaging it into both sides. Let sit at room temperature 10–15 minutes or refrigerate up to 1 hour (if refrigerating, bring back to room temp 15 minutes before cooking).

Heat a grill pan or skillet over medium-high heat and add 1 tsp olive oil, swirl to coat. Once the pan is hot (oil shimmering), place the chicken breasts on the pan. Cook 4–5 minutes without moving until a golden crust forms.

Flip and reduce heat to medium. Continue cooking another 4–5 minutes until internal temperature reaches 165°F (74°C) or juices run clear. Total time will vary by thickness—about 8–10 minutes.

Remove chicken to a cutting board and let rest 5 minutes to retain juices.

While chicken rests, halve the challah buns. Spread a thin layer of butter on cut sides.

Place buns butter-side down on a clean skillet over medium heat and toast until golden, 1–2 minutes. Remove and set aside.

Slice the brie into 4 equal slices (about 2 oz per sandwich half). If you prefer the cheese very melty, place brie slices on a small ovenproof tray and warm in a 350°F (175°C) oven for 3–5 minutes until softened, or place briefly on the warm pan covered with a lid to melt slightly.

If using whole sun-dried tomatoes and artichokes, chop them finely and mix with 1–2 tsp olive oil to make a spread. Alternatively use a ready-made sun-dried tomato-artichoke spread. Taste and adjust with a pinch of salt or a squeeze of lemon if needed.

Slice each rested chicken breast into 1/4-inch slices. Place the bottom halves of the toasted challah buns on a work surface.

Spread about 2 tbs of the tomato-artichoke mixture onto each bottom bun half.

Lay the sliced grilled chicken evenly over the spread on each bun (use one breast per sandwich).

Top the hot chicken with the brie slices so the residual heat softens/melts the cheese slightly. If you want it more melted, place assembled open-faced sandwiches under a broiler for 1–2 minutes—watch carefully.

Pile about 1 cup arugula on top of the brie for each sandwich. If using, add 1 tsp Dijon mustard or aioli to the top bun, then close the sandwich.

Cut each sandwich in half on the diagonal and serve immediately while warm. Optionally accompany with pickles or a simple side salad.