Pancetta Chicken Salad Sandwich
This Pancetta Chicken Salad Sandwich has all the flavors of fall: cheddar, apples, pancetta, scallions, walnuts and a champagne vinegar dijon dressing.
Ingredients
Serves 2 sandwiches
For the chicken salad:
- ¾ lb boneless skinless chicken thighs
- ½ tbsp olive oil
- Salt and freshly cracked black pepper to taste
- ½ Honeycrisp or Granny Smith apple diced
- ¼ cup sharp cheddar cheese cubed
- 3 tbsp walnuts roughly chopped
- 2 oz pancetta diced
- 1 celery stalk finely diced
- 2 scallions thinly sliced
For the Honey Dijon Mayo Dressing:
- ¼ cup mayonnaise I like Kewpie
- 2 tsp Dijon mustard
- 2 tsp champagne vinegar
- 1 tsp honey
- Salt and freshly cracked black pepper to taste
For assembly:
- 2 ciabatta rolls halved
- 1 cup fresh arugula
- Olive oil or butter for toasting
Instructions
- Cook the chicken thighs: Preheat the oven to 425°F. Toss the chicken thighs with olive oil, salt, and pepper. Roast on a parchment-lined baking sheet for 20–25 minutes, or until the internal temperature reaches 165°F. Rest for 5 minutes, then shred and allow to cool.
- Cook the pancetta: Add the diced pancetta to a skillet over medium heat and cook for 5–7 minutes until browned and crispy. Transfer to a paper towel-lined plate.
- Make the dressing: Whisk together the mayonnaise, Dijon mustard, champagne vinegar, honey, salt, and pepper until smooth.
- Prepare the chicken salad: Combine the shredded chicken, diced apples, sharp cheddar, walnuts, crispy pancetta, celery, and scallions in a bowl. Add the dressing and toss until evenly coated.
- Toast the ciabatta: Lightly brush the cut sides of the ciabatta with olive oil or butter and toast in a skillet until golden brown.
- Assemble the sandwiches: Divide the chicken salad between the two toasted ciabatta rolls, top with fresh arugula, and finish with the top halves of the bread. Serve immediately.