The most epic bacon and chicken sandwich, this toastie takes time but is worth the effort.
Ingredients
2 cups chicken stock
1/2 lemon, zest only
1 tbsp ground fennel seeds
2 chicken breasts, skin removed
10 tomatoes, 1 sliced and 9 with core removed and bottom scored
2 tbsp extra virgin olive oil
2-3 shallots, finely chopped
1/4 cup firmly packed brown sugar
1/4 cup sherry vinegar
2 sachets (100g) tomato paste
Seasoning, to taste
8 rashers Don Rindless Middle Bacon
8 thick slices Malt Vienna loaf
4 tbsp store bought aioli
100g rocket
Seasoning, to taste
Shoestring fries, to serve
Method
Preheat oven to 180°C
In a heavy based saucepan combine chicken stock, lemon zest and fennel seeds and bring to a boil. Reduce temperature, add chicken and poach gently for 5 minutes. Allow to rest in liquid to finish cooking. Remove from stock and chill. Slice before serving
Roast tomatoes core side down for 25 minutes. Remove from oven, cool and remove skins. Cut into quarters and squeeze seeds out
Heat olive oil and saute shallots until coloured. Add brown sugar, heat until caramelised then deglaze with vinegar. Add tomato paste and roasted tomatoes, reduce heat and simmer for 60 minutes, stirring frequently. Season to taste
Fry bacon until crisp, drain on paper towel. Toast bread on heated griddle pan until charred
To assemble, spread aioli and chutney on bread. Top with rocket, tomato, sliced chicken and bacon. Serve with fries
