There are few things more Irish in this world than shamrocks, Guinness, rugby, and the worlds’ greatest invention – the breakfast roll. These are things which form the stuff of legend – talked about down the generations; indeed praised, famed, immortalised and sealed into lore by word of mouth from father to son and mother to daughter. In the UK, Arthurian legend had the Knights of round table. In Ireland we had bacon, sausage and egg in a crusty baguette.
Speaking of baguettes, its time to talk about another curiously Irish yet until-recently hitherto underrated invention which has, of late, taken London by storm – the chicken fillet baguette. Newcomers to this sandwich will of course be dazzled by its Instagram-ready new wardrobe, being now a sandwich clothed in such livery as avocado, artisan cheese and various hues of tomato (all of them ‘heritage’…of course). However, this blog has no ambition to be in any way trendy [a fact clearly evidenced by the number of its readers]. Therefore, let’s talk turkey…or in this case, chicken.
This one is pretty straightforward. Buy the following:
- Bake-at-home baguette
- The nicest breadcrumbed chicken breasts you can find in your local shop
- Grated Cheddar cheese
- Mayonnaise
- White onion
- Salted butter
Methodology (or in this case…simplicity):
- Bake the chicken until cooked
- Bake the baguette until golden-brown
- Dice the onion into teeny-weeny tiny little squares
- When all done:
- Slice open the baguette and spread the butter lavishly on both sides
- Slice the chicken and stuff it in the baguette
- Mix the onions with the cheese and mayo and…yes you guessed it, stick it on top (but be careful so it doesn’t fall out)
- To get the entire authentic experience, wrap the sandwich in foil and let the heat melt the cheese and make the sandwich all gooey and, ideally, pretty filthy
- Take yourself outside alongside the baguette and a Pepsi Max and devour.
There you have it…a little piece of Ireland in your tummy.
Now please do enjoy being part of the legend.
