I borrowed a page from one of the masters, Martha Stewart, for the presentation of these chicken salad sandwiches, but the recipe is all mine. Mexican and Mediterranean ingredients put a spicy spin on a traditional lunchtime favorite. Think Martha—but with a kick.

　　

Ingredients

serves 6

　　4 cups shredded cooked chicken (from one 2-pound roast chicken)

　　1/2 cup minced celery

　　1/4 cup plus 2 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187)

　　1/4 cup minced seeded canned pickled jalapeño chiles

　　1/4 cup minced pitted kalamata olives

　　3 tablespoons sour cream

　　3 tablespoons capers, drained

　　2 teaspoons bottled hot sauce (such as Huichol)

　　1 teaspoon Maggi seasoning sauce (see page 28)

　　1/2 cup plus 2 tablespoons sesame seeds, toasted (see Tips, page 23)

　　Salt and freshly ground black pepper

　　1 rectangular loaf white bread, sliced

　　

Step 1

Place the chicken, celery, 1/4 cup mayonnaise, jalapeño chiles, olives, sour cream, capers, hot sauce, and Maggi sauce in a large bowl and fold to combine. Mix in the 2 tablespoons sesame seeds. Season the chicken salad to taste with salt and pepper. (The chicken salad can be made 2 days ahead. Cover and refrigerate.)

　　

Step 2

Spread an even layer of chicken salad over half of the slices of bread. Top with the other half of the slices to make sandwiches. Trim the crusts. Cut each sandwich in half on the diagonal.

　　

Step 3

To serve, arrange the sandwiches, long edge down, in a row on a platter—it will look like the roof of a long house. Spread one side of the “roof” with the remaining 2 tablespoons mayonnaise. Sprinkle the remaining 1/2 cup sesame seeds over the mayonnaise.

　　Fresh Mexico