I'm still quite poorly but am missing my blog, so I'm taking advantage of the fact that I'm actually fancying something to eat rather than eating to basically to survive, and writing about it.
I was quite dissapointed with myself to realise that what I really, really, really wanted was a simple chicken sandwich. Not only would I not be able to write something decent about a humble sarnie, but it wouldn't satiate my desire to ramble on about the food I dream up and cook. So I got creative. What if I make the ULTIMATE chicken sandwich?
With an idea forming, I reached for the yeast and made a basic sandwich dough, made to the adapted recipe of Michel Roux Jr. that can be found here, but instead of plonking it in a loaf tin once risen and knocked back, I made a large round... what!? Now this is where the arguments start.
Is it a Muffin? Bun? Cob? Barm Cake? For arguments sake, I'm going with bread roll, but do let me know your regions variation in the comments below.
This Ultimate Sandwich was made for Sunday tea time using left over roast chicken and served four, but the possibilities are endless. Imagine this - You’re hung over. The bread is fresh and stuffed with bacon, sausage, friend egg, tomatoes, mushrooms…. Mmmm… A perfect hangover cure.
This sandwich does mean you end up with a hunk of bread from the middle of the roll that could potentially go to waste. I either make breadcrumbs and freeze, bake it to make croutons, dunk it in soup or make Nigella’s bread salad.
I know you don’t need a recipe for a sandwich, but please, indulge me. Traditional, wholesome, fresh, English. What’s not to love? Read it and weep my friends. And could you ask for more when trying to get your appetite back?
Bea’s Best Bap – My Ultimate Sandwich
|Ultimate Chicken Sarnie - perfect for a pick me up or a picnic|
- Half of Michel Roux Jrs Bread recipe, shaped into a large roll, baked and cooled
- Half a bag of spinach, rocket and water cress salad
- 250 ml tub of crème fraiche
- Leftover roast chicken (Mine has lemon, garlic and herbs up its bum before being covered in butter and roasted at 180 for 1 hour 20 mins for a 1.5kg bird).
- 2 tomatoes, sliced
- Avocado, sliced (only if you are serving immediately)
- 4 slices cooked smoked bacon
1. Cut the top off of the large bread roll off and dig the bread from the inside to leave you with a bowl.
2. In a food processor, whizz the salad with the crème fraiche (adding lemon juice to taste if you have some to hand). Spread a third of the mixture over the bottom of the bread.
3. Layer the chicken and tomatoes, season with salt and pepper, spread another third of the crème fraiche mixture over the tomatoes and finish by layering the avocado and finally, the bacon.
4. Place the ‘lid’ back on the bread bowl and carve into wedges.