Hot Honey Chicken Tartines
Tartines
Yields 8 medium tartines
INGREDIENTS
8 slices French country bread, 1/2-3/4 inch thick
2 tbsp softened unsalted butter, for bread
1 cup pimento cheese (recipe below)
4 cups pulled cooked rotisserie chicken
1 tsp Cajun seasoning, plus more to taste
1/4 cup hot honey (recipe below)
Quick-pickled red onion, drained (recipe below), to taste
3 tbsp thinly sliced green onions
Directions
Heat oven to 400 F. Lightly butter bread and arrange on a baking sheet. Toast 6-10 minutes, turning once, until golden at the edges but still easy to bite. Let cool slightly.
Toss chicken with 1 teaspoon Cajun seasoning. Taste before adding more because the chicken and cheese already contain salt. Toss with 1/4 cup hot honey to coat lightly.
Spread each toast with 2 tablespoons pimento cheese. Top with about 1/2 cup chicken, a few drained pickled onion strands and 1 teaspoon green onions. Serve promptly.
Pimento Cheese
Yields around 2 cups
INGREDIENTS
4 oz softened cream cheese
1/4 cup mayonnaise
1/2 tsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp cayenne
4 oz freshly grated sharp cheddar
2 oz well-drained pimentos
Salt to taste
Directions
Mix cream cheese and mayonnaise until smooth. Stir in Worcestershire, garlic powder and cayenne. Fold in cheddar and pimentos. Taste and adjust salt. Refrigerate until needed. This makes more than the tartines require.
Hot Honey
Yields around 1/4 cup
INGREDIENTS
1/4 cup honey
1-2 tsp hot sauce, to taste
1/2 tsp apple cider vinegar
Directions
Stir together all ingredients, starting with less hot sauce. Taste and adjust.
Quick-Pickled Red Onion
INGREDIENTS
1 medium red onion, thinly sliced
1/2 cup apple cider vinegar
1/2 cup water
1 tbsp granulated sugar
1 tsp kosher salt
Directions
Place onion in a heatproof container. Warm vinegar, water, sugar and salt until dissolved. Pour over onion. Cool, cover and refrigerate; allow at least 30-60 minutes for flavor to develop. Drain before using.