Preparation time
ca. 4 Hours
Ingredients for
4 Portions
Difficulty
Medium
Ingredients
480 g
8
lettuce leaves
2
vine tomatoes
16
slices bacon
3
chicken breasts, each weighing around 300g
80 g
clarified butter
As needed
rosemary
As needed
thyme
120 g
mayonnaise
Preparation
Trim and clean the chicken breasts, eliminating the excess cartilage. Heat a non-stick pan until very hot and sear the chicken breasts with the clarified butter, rosemary and thyme for 2 minutes on each side. Blot the excess butter and season with salt and pepper. Vacuum pack the chicken breasts in a bag suitable for cooking, and cook at 68°C for 2 hours. In the meantime, wash and dry the lettuce, wash the tomatoes and cut into half centimetre slices, and set aside. Put the cold bacon in a non-stick pan and put over a high flame until crisp, then drain on kitchen paper.
When the chicken is cooked, slice into 16 fairly thin slices. To assemble the sandwiches, spread a thin layer of mayonnaise on a slice of White Bread, dry toasted in a pan or in the oven at 175°C for 5 minutes. Add the lettuce, which will prevent the bread from going soggy, then add the sliced tomato, 2 slices of chicken, and 2 slices of crispy bacon. Add a slice of bread spread on both sides with mayonnaise, then continue with the other ingredients as before. Top with another slice of bread, secure with a cocktail stick and serve crispy.
Gluten-free preparation
1. use gluten-free products,
especially those that are naturally gluten-free or made from gluten-free ingredients (e.g. products from Schär Foodservice).
2. Store separately
and always keep everything in specially designated, labeled and sealed containers.
3. own preparation areas
use these areas exclusively for the preparation of gluten-free food. If this is not possible: in any case, prepare gluten-free before gluten-containing and clean the workplace.
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