Crumbed Chicken & Bacon Jam Sambo
with Cos Salad & Parmesan
A gourmet sandwich combo is the perfect solution for when you want something special but you’re short on time. This one might be our new favourite; golden crumbed chicken, a creamy dressed salad, sharp cheddar and a glorious onion and bacon jam are all nestled between two slice of crunchy and soft sourdough. Go on, take a bite!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
tomato
1 head
cos lettuce
1
avocado
½
lemon
1 sachet
Aussie Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast strips
1 packet
diced bacon
1 packet
Onion Chutney
(Contains Sulphites; )
1
Sourdough Loaf
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Sulphites, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Dijon mustard
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tsp
white wine vinegar
Nutrition Values
Utensils
Instructions
• Slice tomato into rounds. Finely shred cos lettuce. Slice avocado in half, scoop out flesh and thinly slice. Slice lemon into wedges. • In a shallow bowl, combine the plain flour, Aussie spice blend and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken breast strips in flour mixture, followed by the egg, and finally the breadcrumbs. Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until starting to brown, 4-6 minutes. • Add onion chutney, the white wine vinegar and a splash of water, stirring to combine. Cook until slightly reduced, 1-2 minutes. Transfer to a bowl and set aside.
• Wipe out and return frying pan to medium heat with enough olive oil to coat base of pan. • When oil is hot, cook crumbed chicken breast strips until golden, 3-4 minutes each side. Transfer to a paper towel-lined plate and season. • Meanwhile, slice the sourdough loaf into 4 slices. Toast or grill sourdough to your liking. • In a large bowl, combine cos lettuce, avocado, dijon mustard, a generous squeeze of lemon juice and olive oil. Season.
TIP: Ensure oil is hot before the chicken for best results!
• Spread garlic aioli over bases of sourdough. Fill with some shredded Cheddar cheese, crumbed chicken, bacon jam, tomato and some dressed salad. • Divide crumbed chicken & bacon jam sandwiches between plates. • Serve with remaining cos salad and any remaining lemon wedges. • Sprinkle grated Parmesan cheese over cos salad to serve. Enjoy!