Spicy Chicken and Beetroot Sandwiches
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Baguette bread | 1 kg |
| Chicken breast | 700 g |
| Garlic | 1 clove |
| Extra virgin olive oil (for chicken) | 20 g |
| Oregano | 1 tsp |
| Smoked paprika | 1 tsp |
| Salt (for chicken) | 1 tsp |
| Black pepper | 1 tsp |
| Pre-cooked beetroots | 60 g |
| Apple cider vinegar | 1 tbsp |
| Extra virgin olive oil (for beets) | 10 g |
| Salt (for beets) | ½ tsp |
| Emmental cheese | 100 g |
| Mixed salad | 30 g |
| Dijon mustard | 2 tsp |
| Extra virgin olive oil (for bread) | 10 g |
Instructions
-
Prepare the Chicken:
- Begin by trimming the chicken breast of any cartilage and bones. Cut it into thin strips, about half a centimeter thick.
- Place the chicken strips into a mixing bowl, and season with olive oil, salt, oregano, smoked paprika, black pepper, and the crushed garlic clove. Stir well to combine.
- Cover the bowl with plastic wrap and set aside to marinate for a moment.
-
Prepare the Beetroot:
- Grate the pre-cooked beetroot using a coarse grater. Transfer the grated beetroot into a separate bowl.
- Season with salt, apple cider vinegar, and olive oil. Stir the mixture well and set aside to allow the flavors to meld.
-
Cook the Chicken:
- Preheat a grill pan to a high heat. Add the marinated chicken strips to the pan and cook them thoroughly. Ensure that the chicken is fully cooked through, and if needed, extend the cooking time to ensure the meat is tender and well-cooked.
-
Prepare the Bread:
- Slice the baguette lengthwise into four equal portions. For each portion, spread olive oil on one side of the bread and top with 50g of Emmental cheese.
- Place the bread under the grill at 250°C (482°F) for about 4 minutes, or until the cheese has melted and the bread is lightly toasted.
-
Assemble the Sandwiches:
- Take the slices of bread that do not have cheese and spread a thin layer of Dijon mustard on them.
- On the slices of bread with melted cheese, pile the grated, seasoned beetroot mixture.
- Top with a handful of fresh mixed salad for a crunchy, refreshing layer.
-
Final Touch:
- Once the chicken is fully cooked, it’s time to assemble your sandwich. Place the spicy, grilled chicken on top of the beetroot and salad mixture.
- Close the sandwiches with the mustard-spread slices, and you’re ready to serve.
These Spicy Chicken and Beetroot Sandwiches are now ready to enjoy! Perfect for a filling, flavorful meal, these sandwiches combine the rich, earthy flavor of beetroot with the smoky, tender chicken and a hint of mustard tang. Great for lunch, dinner, or even a packed picnic!
