Fri, 6 August 2021
Dean Diplock's Chicken Tramezzini Sandwich
(Serves 2)
Marinated Chicken
2 190g Chicken Breast cut in half
2 tbsp. Olive Oil
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Paprika
1/2 tsp. Chilli Powder
1/2 tsp. Cumin Powder
1/2 tsp. Coriander Powder
1/2 Chicken Stock bouillon cube
Pepper to taste
15g Rockfield Sheep's Milk Cheese, grated or white cheddar cheese or Gruyere cheese
Method:
1. Cut the chicken breasts in half horizontally. Lay one at a time in between two layers of Clingfilm and flatten with a meat tenderizer hammer or rolling pin
2. Combine all the remaining ingredients (except cheese) with the oil and brush onto the 4 flattened chicken breasts & season with pepper
3. In a moderately hot pan, sear the chicken breasts on both sides. They will cook very quickly as they are thin.
4. Turn off the heat, top the breasts with the cheese and cover with a lid to allow the cheese to melt.
Tzatziki
150g Velvet Cloud Sheep's Milk yoghurt or Greek Yoghurt
1/2 Cucumber
1-2 Crushed garlic cloves
1 tbsp. Olive oil
1 tsp. Lemon juice (or white wine vinegar)
1 tsp. Chopped mint
1 tsp. Chopped dill
1/2 tsp. Salt
Pepper to taste
Method:
1. Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.
2. Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp. of salt and mix through.
3. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).
(this step can be speed up by wringing it in cheesecloth, but keep the salt in for taste though)
4. Combine all the remaining ingredients with the drained cucumber and mix thoroughly.
Sandwich Ingredients & construction
2 Focaccia Bread Bun (sliced horizontally)
2 tbsp. Clarified butter
1 tbsp. Olive Oil
1 clove Garlic Crushed
25g Salad Greens
1 Fresh Tomato, sliced
8 Red Onion Rings
10ml Salad Dressing
Garnish
Salt & Pepper to taste
Method:
1. Combine the garlic, oil and butter and brush onto the 4 slices of focaccia bread.
2. Toast the bread in a moderately hot pan until golden brown and soft.
3. Dress the salad greens and then construct the sandwich.
4. Build the sandwich, first focaccio bread base, then the tzatziki, dressed salad greens, tomato & onion, season.
5. Top with the chicken breast and then top with the remaining focaccia bread top.
6. Slice into quarters, skewer to hold the sandwich triandgles together, garnish and serve
Equipment
Cutting Board Red
Cutting Board Yellow
Knife x 2
Clingfilm
Meat Hammer
Sieve
Mixing Bowl Glass x 2
Mixing Bowl Stainless
Cheese Cloth
Small Dish for Marinade x 2
Brush x 2
Table Spoons
Pan for Chicken Breasts
Pan for Toasting
Plates for Serving
Bamboo skewers for sandwich triangles
Clothes
Gloves
