Ingredients
  • 3 Slices Baking Therapy Sourdough Bread
  • 300g Bostock Chicken Breast
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 5 Tbsp Dijon Mustard
  • 2 tsp Paprika
  • 50g Lollo Rosso
  • 4 strips Bacon
  • 2 Tbsp Mayonnaise
  • 3 Tbsp Butter

 

 

Procedure

1. Season the chicken breast and fry until golden. Fry the bacon until crisp. Slice sourdough bread and toast.
2. Assemble the sandwich. Spread mayo on the sliced sourdough bread and topped it with lollo rosso, bacon, chicken, and egg.
3. Cut the sandwich, securing each slice with a toothpick.
4. Cut potatoes into fries. Fry until golden. Drizzle with the truffle oil. Sprinkle with parmesan cheese, bacon bits, and parsley.

Recipe by Myrvyne Estupin. Follow him on Instagram: @myrvynee