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Curtis Stone - LA’s Best Chicken Sandwich Recipe
Curtis Stone joins Cargo Crew for lunch and shares his best tips and tricks to creating LA’s best sandwich – as voted by Eddie Sanchez, @hungryinla

In 2020, Cargo Crew had the absolute pleasure of welcoming Michelin Star Chef, Curtis Stone to the Cargo Crew family as our Global Ambassador for our new Chefwear range.

Upon joining our crew, Curtis and his team at Gwen trialled our new Chefwear range, providing us with real chef-life feedback on design, function and fit. The insights and learnings provided by the Gwen team have been essential in us delivering a range that we know fits real people, meets the needs of the commercial kitchen environment, whilst bringing new design and style to the Chefwear market.

With so much uncertainty in the world in the moment, there was one thing we knew we could be certain of, that a good quality, tasty sandwich for lunch is always a good idea! That’s why we set a date with our global ambassador Curtis Stone to have some lunchtime fun, in creating ‘LA’s best sandwich’ joined by some special guests, better known as the desk chefs.

CargoCrew

"Lunch with @curtisstone (via zoom) and I can finally make a killer sandwich! Wearing my Cargo Crew personalized apron an amazing female founded Aussie business that makes the most stylish (and durable!) kitchen uniforms for over 25,000 crews!"

KATHRYN NEISMAN
IG: @kathryneisman

Our virtual event meant Michelin-starred Chef Curtis Stone was able to join us all the way from LA to share his best tips and tricks in realm of cooking, whilst teaching our guests how to make the perfect chicken sandwich.

So, we bet you’re wondering what exactly went into this lunchtime delight...well, we are ready to share the secret! Below are all the ingredients you’ll need to recreate the sandwich for yourself! And remember, Curtis’ number one tip is to “Keep it simple and cook with naturally produced ingredients just as Mother Nature intended.”

CargoCrew

“Thank you for such a wonderful morning.”

JESSICA ROWE
IG: @jessjrowe

Sunday Roast Chicken Sandwich by Curtis Stone

  • Serves: 4
  • Prep time: 20 minutes
  • Cook time: 1 hour

INGREDIENTS

  • Roasted chicken
  • One 1.8kg whole chicken, legs tied together
  • 2tbs grapeseed oil

Roasted vegetables:

  • 12 Dutch carrots, scrubbed, halved lengthways
  • 6 small parsnips, peeled, halved lengthways
  • 1 red onion, peeled, cut into 3cm wedges
  • 6 garlic cloves, unpeeled
  • 4 sprigs thyme
  • 1 tbs olive oil

Chicken skin crisp:

  • One 10cm square piece chicken skin

Truffle aioli:

  • 1/2 cup mayonnaise
  • 15g black truffle

Sandwiches:

  • 80g softened butter, for spreading
  • 4 Turkish rolls, split open
CargoCrew

"Keep it simple and cook with naturally produced ingredients just as Mother Nature intended."

CURTIS STONE
Michelin Star Chef and Cargo Crew Global Ambassador

METHOD

To roast chicken:

  • Position rack in centre of oven and preheat to 220°C. 
  • Place chicken on large heavy rimmed baking tray. Rub grapeseed oil all over chicken and season generously with salt and pepper. 
  • Roast 55 minutes, or until thickest part of chicken thighs reach 74°C and juices run clear when pierced. Transfer chicken to carving board to rest 10 minutes. 

Meanwhile, to roast vegetables:

  • In large bowl, toss carrots, parsnips, onions, garlic and thyme with olive oil to coat and season with salt and pepper. Transfer vegetables to large heavy rimmed baking tray and roast vegetables at 220°C, turning occasionally, for 30 to 35 minutes, or until vegetables are tender and deeply caramelised all over. Set aside to cool slightly. 

To make chicken skin crisp:

  • Place sheet of baking paper on overturned baking tray. Lay chicken skin, fatty side down, and sprinkle with salt. Place another sheet of baking paper on top of skin and place another heavy baking tray on top to weigh down skin.
  • Bake at 220°C for 15 to 20 minutes, or until fat has rendered and skin is golden brown and crisp. Transfer skin to kitchen paper to drain and sprinkle with salt and pepper.

To make truffle aioli:

  • In small bowl, add mayonnaise. Using rasp grater, finely grate truffle into mayonnaise and season with salt. 

To build sandwiches and serve:

  • Remove breast meat from chicken and slice. Remove leg and thighs from chicken and cut meat from bones; finely chop dark meat, adding some skin from roast chicken. 
  • Spread butter on bottom half of Turkish rolls and top with some sliced chicken breast and chopped dark meat. Top with some roasted vegetables. Spread truffle aioli onto top half of rolls and place on sandwiches. Slice sandwiches in half and serve.

Happy lunching and be sure to let us know if you try this out for yourself!

Cargo Crew x 

CargoCrew

"A moment of silence for this sandwich 🥪 A wonderful morning with my favourite apron brand @cargocrew and their global chef wear ambassador @curtisstone making the perfect sandwich."

JESSICA NGUYEN
IG: @jessica_nguyen_

What our desk chefs wore:

Our desk chefs donned our Boston Bib Apron that has been personalised with name embroidery. Also available in a kids size if you'd like to match with your little human!

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CargoCrew

Daen Lia from @DaensKitchen

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CargoCrew

MasterChef runner up Pete Campbell