Chicken sandwich with boat potatoes

Start with the boat potatoes. Drizzle a little olive oil in a long pan, divide the potatoes into boats, put them in the long pan, add salt and pepper, sprinkle over a little more oil and put them in the oven at full blast. When they start to get a little color, turn the temperature down to 200 degrees and let them cook until they are crispy on the outside and soft on the inside.

Aioli can be found in the recipe HERE .

but you can also buy it ready-made in the grocery store.

The bread is placed in a dry pan and browned on both sides.

1 chicken fillet per sandwich is seasoned to taste and desire, e.g. salt, pepper and herbs or paprika seasoning, before browning in the frying pan. It is important that they are well cooked, but not dry.

First add 1 slice of bread, then lettuce leaves, then the chicken fillet, with a little sprinkle of grated cheese on and finally a slice on top. Three vegetables of your choice on a wooden skewer and stick it through the whole sandwich. Serve with the aioli and garnish with some fresh herbs.

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