Turkish chicken club sandwich
Turkish grilled chicken club sandwich served with refreshing coriander aioli.
- 30 mins cooking
- Makes 4 Item
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Ingredients
Turkish chicken club sandwich
- 1/3 cup (80ml) lime juice
- 2 tablespoon olive oil
- 2 teaspoon sumac
- 2 chicken thigh fillets (400g)
- 1 turkish bread (430g)
- 1 lebanese cucumber (130g), sliced thinly
- 1 tomato (150g), sliced thinly
- 24 butter lettuce leaves
Coriander aioli
- 1/2 cup (150g) mayonnaise
- 1 tablespoon lime juice
- 1 clove garlic, crushed
- 2 tablespoon finely chopped fresh coriander
Method
Turkish chicken club sandwich
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1Combine juice, oil, sumac and chicken in medium bowl; stand 5 minutes.
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2Meanwhile, make coriander aïoli. Combine ingredients in small bowl.
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3Drain chicken; reserve marinade. Cook chicken on heated oiled grill plate (or grill or barbecue) until cooked through, brushing with reserved marinade after turning. Cover; stand 5 minutes then slice thinly.
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4Halve bread horizontally; cut each piece into six slices. Toast slices lightly.
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5Spread each toast slice with aïoli. Layer four toast slices with half the chicken, cucumber, tomato and lettuce; top with toasts then layer with remaining chicken, cucumber, tomato and lettuce and top with remaining toast. Cut in half to serve.
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