Smoked Chicken Sandwich & Crispy Potato Fingers
Serves:
Ingredients
Crispy potatoes:
1.3kg agria potatoes, peeled and cut into fat fingers
Sea salt
3 tbsp soft butter
Tomato ketchup, for serving
Sandwiches:
1 small red onion
1 Tegel Manuka Smoked Original Breast, 300g
4 large iceberg lettuce leaves
2 medium vine tomatoes
2 sticks celery (choose white centre sticks)
1 ripe but firm avocado
2 tbsp lemon juice
8 slices toast thickness grainy bread
1/2 cup mayonnaise
Dijon mustard
Sea salt
Freshly ground black pepper
2 tbsp coarsely chopped
Flat leaf parsley
4 tbsp chopped basil leaves
1.3kg agria potatoes, peeled and cut into fat fingers
Sea salt
3 tbsp soft butter
Tomato ketchup, for serving
Sandwiches:
1 small red onion
1 Tegel Manuka Smoked Original Breast, 300g
4 large iceberg lettuce leaves
2 medium vine tomatoes
2 sticks celery (choose white centre sticks)
1 ripe but firm avocado
2 tbsp lemon juice
8 slices toast thickness grainy bread
1/2 cup mayonnaise
Dijon mustard
Sea salt
Freshly ground black pepper
2 tbsp coarsely chopped
Flat leaf parsley
4 tbsp chopped basil leaves
Method
Crispy Potato Fingers: Put potato chunks in a saucepan, cover with cold water, salt lightly and bring to the boil. Lower the heat and cook gently for 5 minutes. Drain, and return to the dryish pan. Put a lid on the pan and shake the pan vigorously for a minute, to fluff up the edges of potatoes.
Transfer potato fingers to a shallow roasting dish and dot with butter. Sprinkle with salt, then bake in an oven preheated to 190°C (fan bake) for about 1 hour, turning often with tongs, or until golden.
Serve in mugs sprinkled with sea salt, with ketchup on the side to accompany toasted sandwiches.
Sandwiches: Slice red onion thinly and soak in icy-cold water for 15 minutes, then drain and pat dry. Slice chicken breast thinly along the length with a sharp knife. Break lettuce leaves apart, wash and dry them. Slice tomatoes and celery sticks. Halve, stone, peel and slice avocado thickly, then dab with lemon juice.
Toast bread and spread on one side with mayonnaise and a little mustard. Assemble sandwiches with layers of lettuce, tomato, red onion, celery, avocado and sliced chicken breast. Season with sea salt and black pepper, and dot with a little more mayonnaise. Sprinkle with parsley and basil and put on another layer of lettuce, then top slices of toasted bread. Cut each sandwich in half and serve with crispy potato fingers.
Julie’s Tip: Start preparing the sandwiches after the potatoes have been in the oven for around 30 minutes. Keep sliced chicken breast covered and refrigerated until required.
* Recipe courtesy of Julie Biuso.
