This is a recipe from Episode 8 of the 'How to eat alone' podcast with Ali Kakande, founder of Caribeats, a Hackney based organisation providing meals for members of the Caribbean community experiencing food hardship. You can listen to the episode here, published on Wednesday 6th October.
Ali's, as I find out, is a sandwich purist and likes to eat a good OG chicken butty when she's on her own. Adding a packet crisps into the mix is a game changer and reminds me very much of crisp sandwiches in my pack lunch at school, so this is an homage to that. I've made it a bit fancier than Ali suggests because I couldn't help myself - I know she mentions her love for plain crisps, but honestly, I would definitely play around with different crisp flavours to see what works best with the chicken! I was still living in Lisbon when I tested this recipe so I've added ketchup flavoured crisps to the butty - you can't really get these in the UK, I like to think of them as a posh European delicacy, but they worked really well with the cherry tomatoes. In the absence of ketchup crisps, I'd try Worcestershire sauce flavour or maybe even prawn cocktail.
Time: 5 minutes (if you are roasting the chicken, add minimum 35 mins)
Faff Level: 3
Plant Based Diets: Sorry guys, this isn't plant based in any way. I think you'll have to find yourself another sandwich, or take a look at these cheese toasties, which have plant based options.
2 slices of sourdough bread (as a baker, if you do anything, please make sure it's sourdough. I will explain why some other time).
For the chicken
Marinade 1 chicken thigh (skin on - it's better for you I promise!) in a glug of olive oil, 2 x finely chopped garlic cloves, salt and pepper and a sprig of rosemary. Roast for 35 minutes on 200 degrees C, making sure you start with skin side down. 15 minutes into roasting, turn the chicken skin side up and sprinkle with salt for that extra crispiness.
For the lemon mustard mayo
1 tablespoon of mayonnaise
Juice and zest of half a lemon
Crack of black pepper
1 teaspoon of mustard
(or non of the above, you can just use plain mayo, it's easier and it's quicker and there's nothing wrong with it, I just like to be fancy)
1. Spread the mayo onto one slice of bread.
2. Arrange the roasted chicken and tomato slices on top of the mayo
3. In my opinion, add some crisps INTO the sandwich, not as a separate side.
4. Arrange sandwich and slice in half using a bread knife.
4. Voila - crisp sandwich of dreams.