Rolled club sandwich
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
2 rolls
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill plate, Dutch oven, wok , foil
Ingredients
• 3–4 chicken thighs seasoned with salt, pepper, lemon, garlic and smoked paprika
• any fruit or vegetables to braise
• 4 slices of tramezzini bread
• 2 avocados, pulp pureed with a little lemon juice, paprika powder and salt to a cream
• 2 tomatoes, cut into strips
• 1 romaine lettuce, cut into strips
• approx. 200 g grated cheese
• 4–6 slices of Serrano ham
• 4–6 slices of bacon, fried until crispy
• 2 chicken eggs (alternatively 4–5 quail eggs), hard-boiled and halved
• Fried onions (amount as desired)
• a few slices of melon
• 4 small baby radishes, thinly sliced
• 1 bunch of radishes, cut into thin slices
• some chives, chopped
• Juice and zest of 1 organic lemon
• Honey, salt and pepper to taste
• some paprika or your favorite dip, shiso cress and peperonchini (sweety drops) for decoration
Accessories are available in our shop.
preparation
➊ First, cook the seasoned chicken thighs in a Dutch oven or similar with some fruit and vegetables - whatever you have at home - until soft and then remove them from the bone. Alternatively, use chicken meat that you have left over from another dish the day before.
➋ Place 2 slices of bread on top of each other, slightly overlapping, and roll them together with a rolling pin, pressing firmly. Place the bread on a sheet of cling film twice as large and spread a thin layer of avocado cream on top.
➌ Now place the other ingredients on the bottom third in the following order: chicken, tomato, lettuce, serrano, fried onions. Then slowly roll up the sandwich from the bottom using the foil. The top fingers must press the roll firmly and the foil must always be kept taut.
➍ Leave both rolls in the foil for a few minutes, then remove the foil and fry until crispy on all sides at a medium to high heat. Then cut open and garnish with the remaining ingredients as desired.
Marc's BBQ tip: "This is perfect finger food or a small snack between meals. If you want, you can make a classic club sandwich with two slices of toast and the same toppings including egg and bacon - this is quicker and less time-consuming."
Recipe by Marc Neugebauer
Marc Neugebauer has combined his hobby and his profession with his company "Live BBQ". The friendly Hesse native loves to use regional products and also uses chicken from regional and sustainable breeding in these recipes. www.live-bbq.de
Recipe from FIRE&FOOD 02/2023
