Friday, July 17, 2009


Last night I made a delicious sandwich. It's called the DaSpot Chicken Sandwich by Aaron McCargo (NFNS of last season). It was a best seller at the restaurant called DaSpot that he worked at in Camden, NJ. I was a little nervous using the jalapeno along with the chipotle peppers. I decided that I would follow the directions exactly this time and I can tweak it the next time if needed. I even used the Tabbouleh Salad that I was kind of thinking of passing on. It turned out GREAT! Everyone loved this sandwich! To make things easier, you can make the chicken part ahead of time and refrigerate it until you're ready to bread them. The Chipotle Mayo Sauce can also be made ahead of time and put in the fridge. * One note, I ran out of Panko bread crumbs so I put some sliced white bread in a 400 degree oven for about 15 minutes to crispin it up. I then stuck them in the food processor to make coarse crumbs out of them. Pictures below!
DaSpot Chicken Sandwich
Recipe courtesy Aaron McCargo Jr.
4 to 6 servings
Canola oil, for frying
2 tablespoons olive oil
1 (3 to 4-pound) store-bought rotisserie chicken (I used my leftover chicken from a roast)
1/4 cup diced red pepper
1/4 cup diced green pepper
1/2 cup diced onion
1 jalapeno seeded and diced
1 tablespoon minced garlic
1 teaspoon granulated chicken bouillon
Pinch cayenne
Salt and freshly ground black pepper
1 egg
3 tablespoons panko bread crumbs
Chipotle Mayo, recipe follows
1 pint store-bought tabbouleh salad
4 to 6 Portuguese rolls, split

1 cup all-purpose flour
Salt and freshly ground black pepper
3 eggs, beaten
2 cups panko bread crumbs, in shallow dish

Chipotle Mayo, recipe follows

Preheat a deep-fryer with canola oil to 350 degrees F.
Pick the chicken from the bones and add to a large bowl. Set aside.
In a medium saute pan over medium-high heat, add the 2 tablespoons of olive oil. Add the peppers, onions, jalapenos, and garlic and cook until slightly caramelized. Stir in the bouillon and cayenne and season with salt and pepper, to taste.
Place pepper and onion mixture, picked chicken, egg and bread crumbs into a food processor and pulse until well incorporated and slightly chunky. Form chicken mixture into burger-size patties. Put the flour into a shallow dish and season with salt and pepper. Put the eggs and bread crumbs into separate shallow dishes. Bread the patties by dredging into the seasoned flour, then the eggs and finally through the bread crumbs. Transfer to a platter.
Fry the patties until crispy and golden, 1 to 2 minutes. Spread Chipotle Mayo on both sides of the Portuguese rolls. Add the chicken patties to the bottom of the rolls and top with a good spoonful of tabbouleh. Cover with the roll tops and serve.

Chipotle Mayo:
1 cup mayonnaise
1 lemon, juiced
1 teaspoon minced garlic
2 Chipotle Peppers in Adobo Sauce, minced
Pinch kosher salt
Pinch cracked black pepper
1 teaspoon chopped garlic

In a small bowl, mix all the ingredients until well incorporated. Cover and put in the refrigerator until ready to use.

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