James Beard Award-winning Chef Hugh Acheson has made a name for himself onscreen and in the kitchen alike, serving as a Top Chef judge while also helming a number of restaurants in the Southeast. But it’s at Hotel Effie, the newest luxury hotel at the Sandestin Golf and Beach Resort, that he’s revisiting a nostalgic classic.
“A chicken sandwich is quite the thing when done right,” he says.
His version seeks to surpass “good” and reach greatness — a challenge he says is “a fun quest as a chef.”
“This one just twists the concept a bit and hits on some good notes,” he explains.
Acheson begins with a simple boneless, skinless chicken breast — a blank canvas that makes the perfect departure point for the trifecta of spice to follow. Mustard offers a piquant, slightly nose-tingling quality, while a generous quantity of chipotle peppers spike a simple aioli. His hot sauce, meanwhile, marries that old faithful that is Frank’s Red Hot with a hint of brown sugar and a whopping 24 cloves of garlic. (We never said this was date-night food.)
“Chicken can take on lots of vantages of heat,” says Acheson of the various components. “It is about flavors and balance, so have at it.”
His sandwich also gets some cheffy touches, including a Brussels sprout slaw incorporating a hint of sweetness thanks to Granny Smith apple and maple syrup. And to really gild the lily, Acheson also makes his own bread-and-butter pickles — a venture that starts at least 12 hours before serving. Should you try home pickling yourself, your efforts will be rewarded: boasting that trademark blend of sweet and savory, these pickles are just as tasty alongside a club sandwich or eaten straight out of the jar. But if it seems like too much effort, Acheson has got an even easier solution.
“I love McClure’s pickles,” he whispers. “No one will know if you don’t make them.’”
For the bread and butter pickles
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