You’d think James Beard Award–winning NYC chef Dan Kluger would be too busy opening his brand-new restaurant to loan a recipe to California roadside–style LES eatery Genuine Superette. When it comes to sharing sandwiches, however, there’s always plenty of time. Other guest chefs who have inspired dishes at Genuine include Jamie Bissonnette, Michelle Bernstein and Paul Liebrandt. All you need to re-create this friendly-looking fully loaded lunch is some leftover chicken, a few fridge staples and ten minutes of your time.
- 12 ounces leftover grilled chicken with skin, roughly chopped into 1/2-inch pieces
- 1/4 cup celery, diced into 1/4-inch pieces
- 1/4 cup carrots, diced into 1/4-inch pieces
- 1/4 cup cheddar cheese, diced into 1/8-inch cubes
- 1/2 cup Sir Kensington's Mayo
- 2 tablespoons Dijon mustard
- 1/4 cup Sriracha
- 2 teaspoons lemon zest
- 2 tablespoons soy sauce
- 1 tablespoon parsley, finely chopped
- 1/4 cup scallions, finely chopped
- 2 teaspoons kosher salt
- freshly ground black pepper, as needed
- 8 pieces whole wheat sandwich bread
- 8 pieces Bibb lettuce, roughly the size of the bread
For the sandwich
Combine all ingredients except for bread and lettuce and mix well in a bowl.
Spoon chicken salad on a slice of bread.
Top with lettuce and second slice of bread, cut in half and serve.