FEATURE
Bagnat Bread (Chicken Sandwich)
Bagnat Bread
Ingredients
- 500 g flour
- 20 g fresh baker’s yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- About 300 ml warm water
- 1 tablespoon olive oil
Method
- Dissolve the yeast and sugar in the warm water.
- Place the flour, dissolved yeast mixture, salt, and olive oil in the bowl of a stand mixer. Knead until a soft dough forms.
- Cover with a clean kitchen towel and leave to rise for 1 hour.
- Deflate the dough, shape it into round rolls, and leave them to rise for another hour.
- Preheat the oven to 220°C.
- Place an oven-safe dish filled with water in the oven. Bake the rolls for 15 minutes, then allow them to cool.
- Slice each roll horizontally and remove a little of the crumb to make room for the filling.
Chicken Sandwich Filling
Ingredients
- 2 pieces of chicken
- Salt
- Curry powder
- Olive oil
- Mayonnaise
- Tomatoes, sliced
- 1 hard-boiled egg, sliced
- Gruyère cheese, sliced
- Green lettuce leaves
Assembly
- Cut the chicken into pieces. Season with salt and curry powder, drizzle with olive oil, and marinate for 30 minutes.
- Grill the chicken until fully cooked, then transfer it to a plate.
- Spread mayonnaise inside the bottom half of each roll.
- Add tomato slices, sliced hard-boiled egg, grilled chicken, Gruyère, and lettuce.
- Spread mayonnaise on the top half of the roll, close the sandwich, and serve.