Caesar sandwich

Duration: 40 mins

Difficulty: Simply

Ingredients

How many people?

2

2

planted.chicken fillet natural

2

pieces of focaccia (10cm x 10cm)

2 tbsp

spices for the marinade of your choice

2 tbsp

vegan butter

2 cloves of garlic

3 tbsp

vegan mayo

1 tbsp

capers in brine

2 tbsp pickled onions

2 tbsp iceberg lettuce (cut into fine strips)

1

large tomato

1

pinch of smoked paprika powder

Salt

Products in this recipe

planted.chicken

fillet natural

Size

1

3,49 €

19,39 €per 1 kg

VAT included and Shipping costs will apply

3,49 €

Preparation

Für die Kapern-Mayo die vegane Mayo und die Kapern glatt pürieren.
Die Tomaten in Scheiben schneiden und mit einer Prise geräuchertem Paprika Pulver und etwas Salz einreiben.
Eine Pfanne stark erhitzen, Butter darin schmelzen und Knoblauchzehen mit Schale für 30 Sekunden in die Butter geben.
Filets mit Marinade einreiben und für ein paar Minuten knusprig braun anrösten.
Währenddessen immer wieder mit Butter begießen. Filets aus der Pfanne nehmen. Schräg und gleichmäßig tranchieren und etwas salzen.
Die Focaccia aufschneiden und mit etwas Butter die Schnittseiten knusprig braten.
Beide Seiten mit Mayo bestreichen. Auf die Unterseite Tomatenscheiben, dann
Hühnerbrust, Pickles und Eisbergsalat geben und mit Deckel abschließen.

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