Chicken sandwich with bacon and curry cream
Cecilia Vikbladh- 4
- 30 min
- 30 min
This hearty sandwich is more than just a light snack. Serve the chicken sandwich for lunch or dinner.
3.15/5
501 VotesHere's how:
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1
Marinating Chicken
Cut the sun-dried tomatoes into small pieces, then mix them with rosemary, garlic, oil, salt, and pepper. Marinate the chicken for at least an hour, preferably overnight.
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2
Curry Cream
Peel and finely chop the onion. Sauté it with curry powder and cumin in the butter, then add honey. Let the mixture cool. Then mix the curry mixture into the yogurt and mayonnaise, and season to taste with salt and pepper.
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3
Sandwich
Grill or toast the bread until it's crispy. Fry the bacon and let it drain on paper towels. Put some lettuce on the bread. Cut the chicken fillets into thin slices and place them on the bread. Add the curry dressing and top with two slices of bacon. Serve!
Tip! If you need a little help getting started or want to learn more, feel free to check out ourBaking School. Good luck with your baking!
Ingredients
Sourdough Bread
Choose from a selection of sourdough breads baked withKronJäst Whole-Grain Wheat Sourdough(recipe) orKronJäst Sourdough Rye (recipe).
- 4–8 slices of sourdough bread (see above)
- 3–4 chicken tenderloins
- about 140 g of bacon
- salad
Marinade
- 50 g sun-dried tomatoes in oil, well drained
- 1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary
- 4 garlic cloves, crushed
- 52 g (4 tbsp) olive oil
- salt and pepper
Curry Cream
- 1 yellow onion
- 2 tablespoons butter
- 1–2 tablespoons of curry powder, hot
- ½ tsp whole cumin seeds
- 1 tbsp honey
- 1 dl mayonnaise, good quality
- 2 dl yogurt, thick
The recipe comes from
kronjast.se
