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The Sandwich 100 · make it at home

The rotisserie chicken Caesar baguette

25 min (with a cooked rotisserie chicken) · 2 sandwiches

Chef's home version of the sandwich Rôtisserie Segar made famous on Rue Mouffetard: warm pulled rotisserie chicken in a punchy anchovy Caesar sauce, sharp aged parmesan, crisp lettuce and, the trick, the chicken's own skin baked into chips for crunch.

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The real one

You need

• 1 rotisserie chicken, still warm if you can (about 1.2 kg / 2 1/2 lb)
• 1 good baguette, cut into 2 lengths
• 2 romaine hearts or little gem lettuces, shredded
• 40 g (1 1/2 oz) aged parmesan (24 months if you can find it), half grated, half shaved
• For the Caesar sauce: 1 egg yolk, 4 anchovy fillets, 1 small garlic clove, 1 tsp Dijon mustard, juice of 1/2 lemon, 1 tsp Worcestershire sauce, 120 ml (1/2 cup) neutral oil, 2 tbsp olive oil, 20 g (3/4 oz) grated parmesan, black pepper
• Flaky salt

How to make it

1. Make the skin chips (12 min): Heat the oven to 200 C (400 F). Peel the skin off the chicken in big pieces, scrape off any fat, lay it flat on a parchment-lined tray, salt lightly and bake 10 to 12 minutes until deep golden and crisp like a cracker. Cool on paper towel, then break into pieces.
2. Make the sauce (5 min): Mash the anchovies and garlic to a paste on the board with a pinch of salt. Whisk with the yolk, mustard, lemon juice and Worcestershire, then add the neutral oil a few drops at a time, whisking, until thick, then the olive oil. Stir in the grated parmesan and lots of pepper. It should be thick and sharp; add lemon if it isn't.
3. Pull the chicken (5 min): Pull the meat off the bones in long shreds, breast and thigh mixed. Toss with about two thirds of the sauce while the meat is warm so it drinks it in.
4. Toast the bread (2 min): Split the baguette lengths without cutting all the way through and warm them 2 minutes in the oven so the crust crackles.
5. Build (2 min): Spread the rest of the sauce inside the bread, add a layer of lettuce, then the chicken, the shaved parmesan and the skin chips last, so they stay crisp. Close, press and eat right away.

Tips

• The sauce keeps 2 days in the fridge; the skin chips are best the same day.
• No raw yolk? Use 3 tbsp good mayonnaise in place of the yolk and oil.

Chef Amazing's own home version, in our words; not any shop's recipe.