Skill Shop #4: How to Jazz Up a Chicken Sandwich
Ok, two things before i start. 1: yes, you read that correctly, i used the word “jazz” in my title. How very old of me. 2: yes, i know, chicken again? Well it’s your fault, i keep getting messages asking for Chicken recipes, i guess because it is probably one of the most accessible meats; so if you’ve been paying attention (you probably haven’t – i don’t blame you), the last 3 recipes used Chicken as the main ingredient, because i like things to come in Threes. Yes i am OC.
I promise not to mention, type, write or talk about Chicken for the next 2 weeks at least!
Moving on, after my Salad rant, the logical progression was a rant about Sandwiches. It’s simple really, sandwiches are probably the most portable, convenient food to eat, but when done wrong, they are terrible and unappealing. Take the old chicken club sandwich, how many times have you ordered it in different restaurants and get fantastic to mediocre results? Sandwiches are easy, and just like a blank canvass, allow you to be creative with it. Add some fruits, veggies, cooking techinques, egg (it changes everything), etc.. Choose the perfect bread texture and most importantly HAVE THE PERFECT BALANCE OF BREAD AND FILLING. 70-60% FILLING. 30-40% BREAD.
Pound the chicken breast until its the same size all round, wrap in thin bacon or pancetta, salt and pepper. Fry in Filippo Berrio Olive oil and garlic. Stew down some Figs and Onions on low heat with 1 tbsp balsamic vinegar. Mix some yogurt with lots of chopped dill, lemon juice, salt and pepper, Filippo Berrio Extra Virgin Olive Oil. Fry an egg. Empty out your bread until your happy that there is not too much bread. Combine it all together, using cream cheese as the base sauce, then stacking all the other ingredients, finishing up with some lettuce and the egg.