Crispy Chicken Sandwich with blue cheese and smokey pickled onions


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! Smoked and wild garlic, smoked and beetroot & cocoa nib would also work well together! 


Serves 1

Prep: About 40 mins


  • 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:



  1. Add the sliced red onion to a small saucepan, along with the vinegar, peppercorns, sugar and bayleaf and heat gently until the onions are tender. Allow them to cool before decanting into a jar. 
  2.  dip the chicken breast into the beaten eggs, then into the panko breadcrumbs, and repeat for extra crispiness.
  3. 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.
  4. Melt the blue and cream cheese cheese in a saucepan until combined and runny.
  5. Cut the Ciabatta in half, add the cucumber, tomatoes, lettuce, chicken, melted cheese and pickled onions.
  6. Enjoy!