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Ingredients

4 Slices Gadoua® Cinnamon Raisin Moelleux Bread
7 Anchovies
3 Tbsp. Dijon mustard
2 Medium garlic cloves
1/4 Cup White Wine Vinegar
2 Tbsp. Unsalted softened, butter.
1 Cup Preferred neutral cooking oil (i.e., grapeseed, vegetable, avocado oil etc.)
1/4 Cup Parmesan cheese, grated
1/2 Tsp. Coarsely ground black pepper
4-6 radicchio leaves or any other bitter chicory leaves, roughly torn
8 Olives, pitted and smashed
3 Jarred Calabrian chilies, stemmed, seeded, and finely chopped
2 Fried chicken breasts (slice if preferred)

Sweet & Salty Fried Chicken Sandwich

Prep Time :

10 min.

Cook Time :

15 min.

Total Time :

25 min.

Serves

2-4

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Ingredients

4 Slices Gadoua® Cinnamon Raisin Moelleux Bread
7 Anchovies
3 Tbsp. Dijon mustard
2 Medium garlic cloves
1/4 Cup White Wine Vinegar
2 Tbsp. Unsalted softened, butter.
1 Cup Preferred neutral cooking oil (i.e., grapeseed, vegetable, avocado oil etc.)
1/4 Cup Parmesan cheese, grated
1/2 Tsp. Coarsely ground black pepper
4-6 radicchio leaves or any other bitter chicory leaves, roughly torn
8 Olives, pitted and smashed
3 Jarred Calabrian chilies, stemmed, seeded, and finely chopped
2 Fried chicken breasts (slice if preferred)

Instructions

1 Preheat oven to broil.
2 In a food processor add; anchovies, mustard, garlic and pulse until smooth, stopping to scrape the sides as needed. Add in the vinegar and egg and process until smooth. Leave the food processor running, slowly adding in oil until well mixed. Lastly, add in the grated parmesan cheese, pepper and lightly pulse. Transfer dressing into a small bow, set aside.
3 On a smooth work surface spread butter evenly across both sides of bread.
4 Place buttered bread slices directly on oven rack (alternatively use a toaster), and broil until golden brown, flipping slices halfway through, about 4 to 6 minutes
5 In a bowl toss together radicchio with 2 tbsp. of anchovy-garlic dressing .
6 To make the sandwiches; spread 1 tbsp. of dressing on each side of toast coating equally. Top slices evenly with dressed radicchio leaves, olives, Calabrian chilies, and fried chicken breast . Drizzle each piece of fried chicken with 1 tbsp. of dressing; place remaining dressing in the fridge to later use. Top each chicken breast with the remaining toast slices, dressing side down. Slice the sandwich in half and serve.

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