Chicken Sandwich
with Seasoned Sweet Potato Fries- Wheat
- Gluten
- Soy
- Eggs
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
- Gluten
- Wheat
Ingredients
2
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 sachet
Chicken Salt
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
2
Garlic
330 g
Chicken Thigh
1 packet
Mixed Salad Leaves
1
Tomato
2
Sweet Potato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. • Bake until tender, 20-25 minutes.
Little cooks: Help toss the fries! TIP: If your oven tray is crowded, divide the fries between two trays.
• When the fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Season with salt and pepper. • Transfer to a plate.
• While fish is cooking, finely chop garlic. Place the butter and garlic in a small heatproof bowl. Microwave in 10 second bursts, until fragrant and melted. • Slice bake-at-home ciabatta in half lengthways. • Spread garlic butter over ciabatta slices. Place bake-at-home ciabatta directly on wire racks in the oven and bake until heated through, 3-5 minutes. • Meanwhile, slice tomato into thin rounds.
Little cooks: Take charge my spreading the garlic butter over the ciabatta!
• To tray with sweet potato fries, sprinkle over the remaining chicken salt, tossing to coat. • Spread ciabatta bases with dill & parsley mayonnaise, then top with mixed salad leaves, chicken and tomato slices. • Serve with seasoned sweet potato fries. Enjoy!
Little cooks: Take the lead and help build the sandwiches!
