To celebrate National Sandwich week, we've made a crispy chicken ciabatta roll. With golden crunchy Panko breadcrumbs, tangy blue cheese and sharp and smokey pickled onions, this dish is great for picnics or a work from home lunch.
We were experimenting a bit with mixing the vinegars, which worked really well! Wild Garlic, Irish Peat Smoked and Beetroot & Cocoa Nib would also work well together!
Serves 1
Prep: About 40 mins
Ingredients:
- Chicken breast (tenderised and flattened)
- Salt and pepper
- 2 eggs, beaten
- 75g panko breadcrumbs
- Cucumber, sliced
- Tomato, sliced
- Crispy gem lettuce
- Ciabatta roll
- 20g blue cheese
- 20g cream cheese
For the pickled onions:
- 100ml Irish Peat Smoked White Condiment
- 100ml Citrus Infused White Condiment
- 1 bay leaf
- 6 peppercorns
- 1 tsp sugar
- 1 red onion, sliced
Method:
- Add the sliced red onion to a small saucepan, along with the vinegar, peppercorns, sugar and bay leaf and heat gently until the onions are tender. Allow them to cool before decanting into a jar.
- Dip the chicken breast into the beaten eggs, then into the panko breadcrumbs, and repeat for extra crispiness.
- Pour sunflower or vegetable oil into a frying pan and heat until it sizzles when a breadcrumb is dropped in. Cook the coated chicken breast in the oil for about 3-4 mins on each side until golden.
- Melt the blue and cream cheese cheese in a saucepan until combined and runny.
- Cut the ciabatta in half, add the cucumber, tomatoes, lettuce, chicken, melted cheese and pickled onions.
- Enjoy!
