"Chicken and Fries" Baguette

When Kevin and I visited Tahiti last November, we spent an afternoon in the capital city of Papeete. After visiting the colorful and bustling public market, Marche Papeete, we found ourselves in the unenviable position of looking for a late afternoon meal just as all of the restaurants in the French Territory's largest city were closing down after lunch. Desperate, we turned to a street vendor, who was selling the baguette sandwiches we had been watching all of the young Tahitian men eat while walking the city streets during the day. What luck! For about $4.50, we received one of the most memorable meals of our trip - simple, but fulfilling (and portable). Tonight, I made my version of the "Chicken and Fries" baguette that I had that day. At its core, this sandwich is exactly as it sounds - chicken, fries, and bread. I added a couple of little twists on the original, toasting the baguette and seasoning the chicken, but you could omit those steps and still get fantastic results. The key is to use good chicken and a fresh baguette.

"Chicken and Fries" Baguette

Baguette

Roasted or Rotisserie Chicken Breast

Medium Russet Potato

Vegetable Oil

Salt

Pepper

Olive Oil

I roasted my own chicken breast on the bone - rubbing it with melted butter and fresh thyme, then roasting on a rack at 400 degrees for 40 minutes, turning once halfway through. A rotisserie chicken would save time and work quite nicely as well. Let the chicken cool to room temperature before you shred the meat and set aside. To make the "fries", peel the potato and cut into thin matchsticks of about equal size. Toss with vegetable oil (a tablespoon or less), and season with freshly ground black pepper. Let sit for 5 or 10 minutes while you heat a baking pan at about 400 degrees. Once the pan is heated, spread the potatoes out in a single layer and salt generously. Bake for about 35-40 minutes, or until golden brown. While the potatoes are baking, cut the baguette in half and then into 6 inch pieces. Brush olive oil on the cut surfaces and grill until golden. Wait until the potatoes are cool, then pile even amounts of chicken and "fries" on each baguette bottom half. Add the baguette top and enjoy! This is great portable food, but a crisp salad is a good match as well, since it lightens the meal a bit.