JAMAICAN JERK STICKY CHICKEN AND BACON CIABATTA SANDWICH

 

SUMPTUOUS JUICY, SWEET & SPICY SANDWICH WITH HOMEMADE MAYO

 

INGREDIENTS

(makes 2)

1 8oz chicken breast

2 slices of cheese (dairy lea slices)

4 rashes sweetcure bacon

Iceberg lettuce fine sliced

2 tbsp honey

homemade mayo (optional recipe below)

1 tbsp Jerk spice (optional recipe below)

1 ciabatta loaf

 

FOR THE JERK SPICE

4 sprigs fresh thyme

2 cinnamon sticks

2 tbsp fresh coriander

1 tsp coriander seeds crushed 

2 tbsp black pepper corns crushed

1 tsp grated nutmeg

3 tsp allspice

6 cloves garlic peeled

4 scotch bonnets

2 tsp fresh grated ginger

2 limes juiced & 1 zest

140ml ooil

Place all the ingredients into a blender and pulse to a fine paste.

 

 

METHOD

Slice the chicken in half and place each half in a large food bag, with a rolling pin bash the chicken until equal in thickness all over and approx the size of a 4oz burger. The top half of the chicken will need more bashing.  Now add some off your jerk paste to marinate the chicken.  Depending on what strength of flavour will depend on how long you marinate, If I am organised I do this the night before and have a really deep flavour with a great kick of heat and other times I marinated for 15 minutes and this still has a strong flavour but a little less developed.

 

In a non stick pan heat a tiny splash of rapeseed oil and pan fry the chicken burgers on a medium heat turning twice, when three quarters cooked I like to steam the chicken by adding 100ml water to the pan and placing a lid on to finish cooking, add your cheese and let it melt for a few minutes.  Meanwhile grill the sweetcure bacon until crispy.  Now you are ready to assemble.  Toast the ciabatta slices, spread on a generous amount of mayo on each slice, place your chicken breast on the bottom slice and drizzle over 1 tbsp of honey and then top with the bacon, some more mayo and then the iceberg lettuce and finish of with the top slice of ciabatta bread and enjoy.

 

HOMEMADE MAYO

 

2 egg yolks

1 tsp Dijon mustard

2 tbsp white wine vinegar or lemon juice

1 pinch salt and pepper

300ml vegetable oil

 

Place the all the ingredients except the oil in a blender and whisk until pale and fluffy, then drizzle in the oil very slowly to emulsify and thicken the mixture, taste and adjust your seasoning if required.  This is a great base for making any flavoured mayo like, garlic or chilli or roasted peppers etc...