I don’t set foot in fast-food sandwich places. I hate cold cuts. Too salty, no flavor.
That being said, I still love a good club sandwich.So I made the cold cuts myself. I got the idea from Eric Bernardin, a wine expert from Bordeaux (France) who has strokes of genius. He took a piece of chicken breast, added an egg and some cornstarch and whizzed the lot in the processor with some spices to create his own chicken wrap. He called his dish Wrap révolutionnaire de poulet aux ornithogales, émulsion de yaourt à l’estragon et au citron confit. (Revolutionary wrap of chicken ornithine with tarragon and yogurt emulsion and preserved lemon).
I just made mine into a club sandwich.
INGREDIENTS: Enough for two large sheets, about 10in x 10in
- 2 breasts fillets of chicken, all visible fat removed (about 7 ounces each or 185 g.)
- 2 large eggs
- 2 Tablespoons of cornstarch
- Spices: salt, pepper, two teaspoons of sumac (substitute paprika or lemon rind), 1 teaspoon of Aleppo pepper (substitute chile powder) and any other spice you feel like using!
- Cut the chicken in chunks; place in the bowl of a food processor with the eggs, cornstarch and seasonings. Process for three minutes until the chicken is smooth and pasty.
- Place a sheet of silpat or a silicone sheet on a cookie sheet and spread the chicken paste all over with a spatula. Try to keep the layer even and very thin. Cover the chicken paste with parchment paper.
- Bake in a preheated 225F oven for 15 minutes or until the chicken is cooked. Try not to overcook it as it will be dry and stiff.
- Immediately remove the silicone or silpat sheet to cool the chicken and use right away or store, tightly wrapped in some foil, rolled up, in the fridge.
NOTE: You can cut the meat with kitchen scissors in any shape.
20 Comments • Comments Feed