Here in Belgium, it's been relatively warm these last few days. Since it will probably be awhile until that happens again, and since we're already craving the next barbeque, I thought I’d make something to go with those last summer rays.
Some of you may have noticed that this sandwich is in fact... a sandwich, which means food to go! Once it's made, you can easily transport the 'sammich' to your garden, the park, or any other piece of greenery and eat it there. It's what we did, surroundings add flavor, I kid you not!
You can enjoy the wholesome blend of succulent chicken, palatable bell pepper and mouthfuls of mango and mozzarella. Take a bite, close your eyes, and just imagine yourself on the beach somewhere. It’s also easy on the digestive system, so after enjoying lunch, you can still enjoy the great outdoors. (While you still can without a rain coat!)
So pack one of these taste grenades per person and venture out! Not too far of course, because you best partake while they're still warm.
Sweet Chicken Sandwich
Preparation time: 10 min
Cooking time: 25 min
Serves: 2-3 servings
Ingredients
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1 french bread (80 cm)
50 gr cornflakes (classic, no-sugar added, crushed)
25 gr parmesan cheese (grated)
1 chicken breast(s)
1 red bell pepper(s)
1 ball(s) of mozzarella
1 mango(s) (cut into slices)
1 knob of butter
6 teaspoon(s) of honey-chilli sauce
1 french bread (32 inch)
1.7 oz. cornflakes (classic, no-sugar added, crushed)
1 oz. parmesan cheese (grated)
1 chicken breast(s)
1 red bell pepper(s)
1 ball(s) of mozzarella
1 mango(s) (cut into slices)
1 knob of butter
6 teaspoon(s) of honey-chilli sauce
Preparation
Cut the bell pepper in 8 parts.
Lay them skin side up in a baking tray.
Grill for 10 minutes.
Mix the crushed cornflakes with the parmesan cheese.
Cut the chicken breast into 3 thin slices of chicken.
Roll the slices into the cornflakes/parmesan cheese mixture.
Bake the chicken in a hot frying pan with a knob of butter.
Cut the bread into 3 parts.
Cut each part open.
Spread sauce on both sides.
Add chicken, bell pepper and mozzarella.
Sprinkle with leftover cornflakes/parmesan mix.
Place in the oven for 10 minutes on 200°C (400°F).
Once out of the oven, top off with mango.
source:
a recipe thought out by Snap A Bite.