Chicken Sandwich with Garlic Mayonnaise
from Chef Todd Gray of Equinox in Washington, D.C.
breasts, skin on, airline cut
1 cup herb marinade (1/4 cup olive oil, 1/2 cup honey, 3 chopped rosemary
sprigs and 1/4 cup lemon juice)
salt & pepper to taste
1/4 cup mayonnaise
12 roasted garlic cloves
24 fingerling potatoes slices to 1/8" and put in water
2 quarts peanut oil for frying
6 baguettes cut for sandwiches
chicken breast for three hours, remove and grill chicken until cooked
through. Heat oil to 350°. Drain potatoes and dry well. Fry until
golden brown, approx four minutes. Mix mayo with garlic cloves in food
processor. Grill the baguettes to warm, spread baguettes with mayonnaise
and top with sliced chicken breast, cut & serve with chips.