Hollandaise Chicken Sandwich
ByWhat to do with leftover chicken? Shred it, season it, pile on bread, drizzle with Hollandaise sauce and sprinkle with cayenne. Hollandaise chicken sandwich is an absolute show stopper. And depending on the size of your bread and the amount of filling you use, it can be a meal by itself.
Ingredients
Hollandaise sauce
- ¾ cup butter
- 2 large egg yolks
- 2 teaspoons lemon juice mixed with one tablespoon water
- 2 pinches salt
- 1 pinch cayenne optional
To make the sandwiches
- 2 tablespoons butter
- 2 to 3 cups cooked shredded chicken
- salt
- pepper
- lemon juice
- 4 buns split and toasted
- lettuce leaves
- 4 pinches cayenne
Instructions
Make Hollandaise sauce
- Melt the butter and cool.
- Place a heat-proof bowl over a pan of barely simmering water (the bottom of the bowl must NOT touch the water).
- When the bowl is warm to the touch, pour in the egg yolks and lemon juice mixture, and start whisking them together immediately until lighter in color.
- Transfer the egg yolk mixture to the bowl of the stand mixer (or any mixing bowl if using a hand mixer).
- Start whisking the egg yolks over low speed.
- Turn up the speed to medium and start drizzing in the butter, a few drops at a time at the start.
- When the mixture starts to thicken, turn up the speed to high and pour the melted butter is a very thin stream.
- Continue whisking until the mixture is fully emulsified. To test, scoop with a spoon and allow to drip back into the bowl. If the liquid falls in ribbons, it is done.
- Taste the Hollandaise sauce and add as much salt as your taste buds require. Optionally, stir in a pinch or two of cayenne.
Brown the chicken
- Heat the butter in a pan.
- Add the chicken and spread the meat in a thin layer so that every piece touches the pan.
- Cook over high heat until the underside is browned. No need to flip.
- Add salt, pepper and lemon juice to taste.
Assemble the sandwiches
- Lay the bottom halves of the buns on plates and line with lettuce leaves.
- Divide the shredded chicken into four portions and pile one portion on the lettuce-lined bottom half of each bun.
- Drizzle Hollandaise sauce over the chicken.
- Sprinkle with cayenne.
- Serve your Hollandaise chicken sandwiches at once.
Connie’s Notes
Updated from recipes originally published in July 27, 2017 and September 18, 2020
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