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.
4/5
(3 Votes)
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
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.
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