Chef Sylvain Clissa’s Back-to-School Sandwich Recipe

Ingredients:
1 rotisserie chicken, about 2 1/4 pounds
3/4 cup mayonnaise
3/4  cup finely chopped celery
2 tablespoons dill pickle relish
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 thin slices of Panera Bread Country loaf (If you don’t have a Panera Bread Country loaf, try Panera Bread Sourdough Rolls or thinly sliced white whole grain, honey wheat or rye loaf.)
6 leaves romaine lettuce, torn

Method:
1. Using your fingers, remove and discard the skin, bones, and excess fat from the chicken, placing the chicken meat in a large bowl. Tear or chop meat (you should have about 3 1/2 cups).
2. Add mayonnaise, celery, relish, tarragon, salt, and pepper to the bowl. Stir until thoroughly combined. Spoon onto the bread, adding a lettuce leaf to each sandwich.

Makes 6 servings. Prep: 20 minutes

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