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Preparation time
ca. 4 Hours

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Ingredients for
4 Portions

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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

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1. use gluten-free products,

especially those that are naturally gluten-free or made from gluten-free ingredients (e.g. products from Schär Foodservice).

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2. Store separately

and always keep everything in specially designated, labeled and sealed containers.

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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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