#bxllockdown Day 28
Splendid Soups & Sandwiches Week / Recipe 2
This is a full on “left overs” sandwich. The bread is from the day before and the chicken is from a dinner 2 days ago. It is a warm sandwich…meaning you get your oven ready for the the bread and the shredded chicken. You won’t need much in terms of herbs but one thing you must add is oregano for the full flavour burst.
Inspired by my university years in Melbourne, “The Chicken Shop” is a big thing in Australia and every neighbourhood at least has one, The chicken is grilled for hours on a charcoal bed and is very tender.
Our local chicken shop in Toorak, Melbourne used to make chicken rolls (sandwiches) twice a week from the left over chicken and we would all rush to get ours. Warm, crispy yet soft chicken sandwiches with a lot of oregano. Still bring me joy to think about it.
So at our house we honour this tradition and keep the chicken leftovers for a soup & sandwich night. I often freeze the leftover chicken and leftover baguettes. As nice as European bread is, it tends to be rock hard the next day. Since everything is prepared in the oven you can freeze to keep it fresh.
WHat you need:
- Roasted chicken breast or thighs (left over if possible)
- 1-2 baguettes, bread rolls or sliced bread
- 1 tbsp oregano
- 1/2 chili flakes
- 1/2 dry basil
- 1/4 dry mint
- 1/2 tbsp mayonaise
- 1/2 Sriracha sauce (optional)
- Salt and pepper to season
WHAT YOU DO:
1- Preheat the oven to 180 degrees
2- Shred the chicken
3- Mix all the herbs and the salt&pepper in a bowl
4- Place the bread and the chicken in the oven for 15 minutes (mixing the chicken every 5 minutes)
5- Once warm, mix the herbs with the chicken
6- Spread mayonaise on one side of the baguette and Sriracha sauce (optional) on the other side
6- Place the chicken and herb mix in the baguette and serve
ENJOY!
Cigdem Sidney Ozdemircelik 