Chicken Bocadillo Recipe

Inspired by Red Window

Time25m

Serves2

Chicken terine, arugula, pickle onion, aioli, sobresada

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Ingredients

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1
Cut the baguette into two equal portions and cut each portion in half lengthwise to create two sandwich bases.
2
Brush the cut sides of the bread lightly with olive oil.
3
Toast the bread halves in a dry skillet or under a broiler for 1–2 minutes until the edges are golden and crisp.
4
Spread aioli on the toasted bread halves.
5
Layer chicken terrine evenly over the bottom halves.
6
Arrange sobrasada slices over the terrine.
7
Top with arugula leaves and then scatter pickled red onions over the greens.
8
Season with a pinch of salt and pepper.
9
Close the sandwiches, press gently, and cut each into halves or portions as desired.