Hot Honey Chicken Sandwich
with Mixed Leaves & Pickled Cucumber | Serves 2
- Gluten
- Soy
- Gluten(Wheat)
- Eggs
- May contain traces of allergens
Here's a lunch that'll fill you with energy and satiate your cravings! This sandwich is packed with flavourful chicken, crunchy salad and creamy aioli. If that wasn't enticing enough, the crowning glory to this meal is the homemade hot honey, adding the perfect hit of sweet and spicy. We’ve replaced the cos lettuce in this recipe with mixed salad leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1
cucumber
1 packet
chicken breast
1 sachet
All-American Spice Blend
1 sachet
cornflour
pinch
chilli flakes
2
Wholemeal Panini
(Contains: Soy, Gluten(Wheat); )
1 packet
Mixed Salad Leaves
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
¼ cup
white wine vinegar
2 tbs
plain flour
(Contains: Gluten; )
2 tbs
honey
Nutrition Values
Utensils
Cooking Steps
• Using a vegetable peeler, peel cucumber into ribbons. In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, All-American spice blend and a drizzle of olive oil. • Add cornflour and the plain flour. Toss to combine.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from chicken, and cook until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, to a small microwave-safe bowl, add chilli flakes (if using), the honey and 1 tsp of the pickling liquid. Microwave in 10 second bursts, until warmed through.
TIP: Chicken is cooked through when it's no longer pink inside. TIP: Reserve some chilli flakes for garnish!
• Cut wholemeal panini in half lengthways. Toast or grill to your liking. • Drain cucumber, reserving a splash of pickling liquid. In a large bowl, combine mixed salad leaves, the reserved pickling liquid and a drizzle of olive oil. Season to taste. • Spread toasted panini bases with garlic aioli. Top with pickled cucumber, salad leaves, chicken and any remaining chilli flakes. Drizzle over some hot honey. Serve with any remaining pickled cucumber and salad. Enjoy!
