Rotisserie Chicken Banh Mi with housemade cracklin’ aïoli, nuoc cham vinaigrette-dressed herbs, carrots, jalapeños and cucumbers
Chicken Skin Sauce-Studded Banh Mi
BriDer | Denver
Chase Devitt
BriDer, an all-day rotisserie and seasonal market spot, makes chicken the star—led by its top-selling Rotisserie Chicken Banh Mi. But it wasn’t always that way, remembers Chase Devitt, executive chef. When the restaurant first opened, patrons tended to select “safer-sounding” sandwiches. “They ordered things they had probably tried before, like the Chicken and Pesto or the Turkey BLT,” he says. But over the course of its eight-year history, loyal BriDer guests have made their rounds through the entire menu. “And they keep coming back for the Rotisserie Chicken Banh Mi.”
The sandwich starts with herb-rubbed, slow-roasted chicken that gets a finishing crisp-up on the griddle. It’s topped with raw vegetables and herbs tossed in a nuoc cham vinaigrette. “We also schmear a freshly baked ciabatta roll with a cracklin’ aïoli that we make with crispy chicken skins,” says Devitt. This craveable condiment may be the secret to success. The original spread was a chicken liver pâté, in keeping with the sandwich’s roots. But with a commitment to using the whole chicken, he crisps up chicken skin to use in an aïoli instead. “Since making that switch, the sandwich has soared in popularity.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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