This simple open-face roast chicken sandwich from chef Hugh Acheson gets excellent flavor from buttery toasted rye bread, as well as tangy yogurt, pickled celery and fresh dill and cucumber.
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1 cup apple cider vinegar
1/2 cup water
1 tablespoon kosher salt
1 tablespoon sugar
1 cup thinly sliced peeled celery (2 to 3 ribs)
4 tablespoons unsalted butter, cubed
4 slices rye bread
1/2 cup whole-milk Greek yogurt
1/2 English cucumber, sliced 1/4 inch thick
2 cups shredded Best-Ever Roast Chicken (see Note) or rotisserie chicken
Small dill sprigs, for garnish
How to Make It
Make the pickled celery In a small saucepan, combine the vinegar, water, salt and sugar and bring to a boil, stirring to dissolve the salt and sugar. Let cool completely, then transfer to a medium bowl. Add the celery, cover and refrigerate for at least 4 hours or overnight. Drain before using.
Make the tartines In a large skillet or on a griddle, melt half of the butter. Add the bread and cook over moderate heat until golden on the bottom, about 2 minutes. Flip the bread, add the remaining butter and cook until the bread is toasted, 1 to 2 minutes more. Transfer to a work surface.
Spread the yogurt on the toasts. Top with the sliced cucumber and season with salt. Top the tartines with the chicken and half of the drained pickled celery; reserve the remaining celery for another use. Garnish with small dill sprigs and serve right away.
The pickled celery can be refrigerated in the pickling liquid for up to 1 week.