Wednesday, December 18, 2013

529. Roast Aubergine Tomato and Chicken Escalope Ciabatta Sandwich

This gourmet sandwich does take time and planning ahead, but a single bit will render all efforts rewarded!

Using my ciabatta buns, I smeared some confit cherry tomatoes (slow roasted in an amazing sauce), topped with a slice of cornflakes-encrusted tender chicken breast, crowned with a golden roasted aubergine steak.
The sandwich was inspired from Simply So Good.
You can bake the chicken and the aubergine, or you can fry the chicken and the aubergine.
I fried the chicken, and roasted the aubergine.
Plan ahead for this one, it's so worth it.


4 ciabatta bun
450g cherry tomatoes
1/4 cup olive oil
1 Tbsp balsamic vinegar
2 cloves garlic, chopped
1 tsp fresh thyme
1 tsp sugar
salt and fresh ground black pepper
2 chicken breasts, halved width-wise
1 cup cornflakes, crushed
oil, for frying
2 aubergines
1/4 cup olive oil

Make the tomates confits:
Preheat oven to 325F.  Place the tomatoes in a baking dish.  In a small mixing bowl, whisk together the olive oil, balsamic vinegar, garlic, thyme and sugar.  Drizzle over tomatoes and sprinkle with salt and pepper.  Bake for one hour or until the tomatoes are soft and skins crack.
Make the aubergine steaks:
Slice the aubergines thickly into 8 steaks.
Salt and pepper on both sides, brush with olive oil on both sides, and bake in a 400F oven for about 45 minutes.
Make the chicken:
Lightly pound the chicken breast halves, salt and pepper, and press into the crushed cornflakes.
Shallow fry the chicken until cooked through and golden throughout.
Assemble the sandwich:
Cut the ciabatta bun in half and lightly broil the cut sides.
Smear some tomates confits on the bottom bun, top with a slice of the chicken, top with two slices of the aubergines. Consume ASAP.

صحة و عافية

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