BGS (Beet, Gribenes & Sorrel)

By ltrodrigu

In this sandwich, adapted from Ilan Hall of L.A.'s the Gorbals, chicken skin roasted to a crisp may just be better than the bacon it replaces.

Ingredients

• 1 medium beet
• 1 teaspoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 8 ounces chicken skin (from about 4 chicken breasts or 6 thighs)
• 1 tablespoon caraway seeds
• 1/2 teaspoon kosher salt
• 1/4 cup mayonnaise, divided
• 4 slices toasted sourdough bread
• 1 cup sorrel, divided

Details

Adapted from online.wsj.com

Preparation

Step 1

Preheat oven to 325 degrees.

Prepare Beets:
Peel beet and use a mandoline to shave into paper-thin slices. In a small bowl, toss beets with olive oil, lemon juice and kosher salt. Let marinate 45 minutes.

Prepare Chicken Skin:
Spread chicken skin on a lightly oiled baking sheet and sprinkle with caraway seeds and kosher salt. Bake until skins are brown and crisp, 45 minutes.

Assemble Sandwiches:
Spread mayonnaise on 4 slices bread. Divide beets, sorrel and chicken skin between 2 slices toast and top with remaining slices.