The Best Chicken Sandwich Ever

READY FOR THE WORLDS BEST SANDWICH!

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  • COOK TIME: 1 HR

  • COURSE: LUNCH

How to make the Best Chicken Sandwich EVER Bondi Harvest

Ok, I know that “The Best Chicken Sandwich EVER” is a massive call but trust me on this one the flavors will blow your mind and take your sandwich game to the next level.

The flatbread is a hybrid naan, flatbread with acidulated yogurt, yeast, garlic and flour. It’s spongy, warm and crusty on the outside and is perfect for holding your favorite fillings.

Ingredients

Bread Mix
  • 1 cup water Warm
  • 2 teaspoon yeast
  • 1 teaspoon sugar white
  • 1 cup greek yogurt
  • 1 lemon rind & juice
  • 1 clove garlic minced
  • pinch salt
  • 3 cups bakers flour
Chicken Marinade
  • 3 chicken fillets boned
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fennel seeds
  • 1 bay leaf
  • 1 Lemon rind & juice
  • 3 tablespoons olive oil
Garnish
  • 1 cup greek yogurt
  • 2 cups roquette

Instructions

  • Mix warm water, yeast, sugar into a bowl and let sit for 30 minutes until bubbling.
  • In another bowl mix yogurt, garlic, lemon juice and salt and let sit for 5 minutes to mature.
  • In a cake mixer with the bread attachment attached; Mix flour, yeast mix, and yogurt mix work for 8 minutes until combined, smooth and springy.
  • Once ready remove from mixer, wrap and place in a warm spot for 4 hours until doubled in size.

  • In a bowl mix chicken with vinegar, lemon juice, olive oil and let sit for 5 hours in the fridge.

  • Cut your bread dough into tennis ball sized chunks, then using a rolling pin roll out into oval shape, 1/2 cm thick. on a skillet or hot bbq cook your flatbread for 5 minutes each side until crunchy and golden.

  • Pan fry your chicken until cooked through 8 minutes on each side.
  • Place your sandwich on hot flatbread with romesco sauce, roquette, and some fresh yogurt.

Ingredients

Romesco Sauce

  • 360 g/12oz Roast capsicum
  • 4 roast tomato
  • 180 g/6oz blanched toasted almonds
  • 8 dried red thia chili

  • 120 ml/ 4 oz white wine vinegar
  • 500 ml/ 17oz olive oil
  • Salt and pepper

Instructions

  • Chop all ingredients coarsely.
  • Add capsicum and almonds to robo blend until almonds are small enough

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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