Grilled Chicken Sandwich
Ingredients
2 vegetable stock cubes
50 ml vegetable oil
50 grams celery stalk
50 grams red chilli
50 grams parsley
1 garlic cloves
How to use: Grilled Chicken Sandwich
4 chicken fillets
herb glaze
300 grams mayonnaise
100 grams crème fraîche
2 Dijon mustard
1 English mustard
seasoning, as needed
8 slices white bread
lettuce, as needed
1 red onion
2 tomatoes
8 slices cooked bacon
2 avocados
Instructions
STEP 1/7
Coarsely chop the celery.
Deseed and destalk the chilli and coarsely chop.
Coarsely chop the garlic clove.
STEP 2/7
Add the Ingredients (stock cubes, oil, celery, chilli, parsley, garlic) into the mini chopper.
Fit the mini chopper to the machine.
Pulse until all the mixture is combined.
Reserve the glaze.
STEP 3/7
Place Ingredients 1 (chicken) with the reserved herb glaze into a bowl and mix until coated. Marinade over night.
Lightly toast the bread.
Thinly slice the onion and tomatoes.
Peel, destone and quarter the avocados. Lightly grill them.
STEP 4/7
Grill Ingredients 1 (glazed chicken) until cooked.
STEP 5/7
Add Ingredients 2 (mayonnaise, crème fraiche, mustards, seasoning) into a medium bowl.
Mix until combined.
STEP 6/7
Build your sandwich using Ingredients 3 (bread, lettuce, onion, tomatoes, bacon).
Lay a slice of bread on a serving plate.
Spread with mayonnaise.
Layer with lettuce, then onion, then tomatoes, then bacon.
Layer with cooked chicken.
Finish with more mayonnaise and another slice of bread.
Serve.
STEP 7/7
Garnish with avocado.
Grilled Chicken Sandwich
Ingredients
2 vegetable stock cubes
50 ml vegetable oil
50 grams celery stalk
50 grams red chilli
50 grams parsley
1 garlic cloves
How to use: Grilled Chicken Sandwich
4 chicken fillets
herb glaze
300 grams mayonnaise
100 grams crème fraîche
2 Dijon mustard
1 English mustard
seasoning, as needed
8 slices white bread
lettuce, as needed
1 red onion
2 tomatoes
8 slices cooked bacon
2 avocados
Instructions
STEP 1/7
Coarsely chop the celery.
Deseed and destalk the chilli and coarsely chop.
Coarsely chop the garlic clove.
STEP 2/7
Add the Ingredients (stock cubes, oil, celery, chilli, parsley, garlic) into the mini chopper.
Fit the mini chopper to the machine.
Pulse until all the mixture is combined.
Reserve the glaze.
STEP 3/7
Place Ingredients 1 (chicken) with the reserved herb glaze into a bowl and mix until coated. Marinade over night.
Lightly toast the bread.
Thinly slice the onion and tomatoes.
Peel, destone and quarter the avocados. Lightly grill them.
STEP 4/7
Grill Ingredients 1 (glazed chicken) until cooked.
STEP 5/7
Add Ingredients 2 (mayonnaise, crème fraiche, mustards, seasoning) into a medium bowl.
Mix until combined.
STEP 6/7
Build your sandwich using Ingredients 3 (bread, lettuce, onion, tomatoes, bacon).
Lay a slice of bread on a serving plate.
Spread with mayonnaise.
Layer with lettuce, then onion, then tomatoes, then bacon.
Layer with cooked chicken.
Finish with more mayonnaise and another slice of bread.
Serve.
STEP 7/7
Garnish with avocado.