Chicken Confit Sandwich

Recipe Ingredients

1/2 cup	118ml	Thinly-sliced new potatoes
		Emeril's Essence - see * Note
		=== ROASTED GARLIC & BLACK PEPPER AIOLI ==
2		Egg yolks
4		Roasted garlic cloves - see * Note
1 tablespoon	15ml	Freshly-ground black pepper
1 cup	237ml	Olive oil
		Fillings
1 cup	62g / 2.2oz	Shredded chicken or duck confit
2		Roasted roma tomatoes - julienned
1/2 cup	118ml	Wilted spinach seasoned with garlic,
		Shallots, salt and pepper
1		Grilled red onion ring
3		Terrabone cheese - (2" by 2" by 1/4")
		(or any other hard cheese)
2		Braided Bread - see * Note
		Garnish
		Potato Chips
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

* Note: see the "Emeril's Essence Information", "Roasted Garlic" and "Olive And Roasted Pine Nut Bread Braid" recipes which are included in this collection.

Preheat the fryer or begin to heat oil in a deep saute pan until a deep fat fry thermometer inserted registers 375 degrees. Carefully place potatoes into the hot oil and cook, turning until golden-brown. Meanwhile make the aioli. In a bowl mash together egg yolks and Roasted Garlic and then stir in the crushed black pepper. Now slowly whisk in the olive oil and season with salt and pepper.

Transfer the potatoes to a plate and drain on paper towels to remove excess oil. While potatoes are still hot season with salt, pepper and Emeril's Essence.

Spread the aioli evenly over the bread. Starting with the confit, layer each of the following recipe ingredients on one side of the bread and top with the other slice. Garnish with the potato chips and chopped parsley.

This recipe yields 1 serving.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2292 broadcast 02-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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