When just one sandwich cannot fill your appetite, this chicken footlong sandwich is a must try and packed with tasty, tangy flavour that can be eaten alone or shared!
CHICKEN FOOTLONG SANDWICH
Ingredients
2 chicken legs on the bone
2 footlong breads, halved horizontally and toasted
Salt to taste
Crushed black peppercorns to taste
1 teaspoon red chilli flakes
1 small onion, grated
1 tablespoon ginger-garlic paste
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
2-3 fresh thyme sprigs
Mayonnaise as required
Mustard paste as required
Tomato ketchup as required
Few lollo rosso lettuce leaves
Few iceberg lettuce leaves
2 medium tomatoes, cut into roundels
1 large English cucumber, cut into roundels
1 medium onion, cut into roundels
4 cheese slices
Method
1. Make incisions on chicken legs and place in a glass baking dish. Add salt, crushed peppercorns, chilli flakes, onion, ginger-garlic paste, Worcestershire sauce, olive oil and thyme leaves and mix well. Set aside to marinate for 2-3 hours.
2. Preheat oven to 160˚ C.
3. Put the dish in the preheated oven and bake for 45 minutes. Remove from oven.
4. Shred the baked chicken legs and discard the bone. Transfer the chicken in a bowl.
5. Spread some mayonnaise, mustard paste and tomato ketchup on both side of toasted bread halves.
6. Place 1-2 torn lollo rosso lettuce leaves, 1-2 torn iceberg lettuce leaves, some shredded chicken, 5-6 tomato roundels, 6-8 cucumber roundels, some onion slices and 2 cheese slices on the mayonnaise mixture side of each base bun. Cove with the top bun halve with mayonnaise mixture side downwards.
7. Serve hot.
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