Gochujang chicken on Turkish bread with mayonnaise, tomato, lettuce, avocado, and brie

Gochujang chicken on Turkish bread with mayonnaise, tomato, lettuce, avocado, and brie is a sandwich of champions.

Gochujang chicken on Turkish bread with mayonnaise, tomato, lettuce, avocado, and brie is a sandwich of champions.

Recipe

Equipment

  • Toasted sandwich press
  • Water bath
  • Immersion circulator

Ingredients

  • Gochujang paste
  • Soy sauce
  • Sesame oil
  • Honey
  • Chicken thigh
  • Turkish bread roll
  • Mayonnaise
  • Tomato
  • Lettuce
  • Avocado
  • Brie

Instructions

  1. Marinate the chicken with the gochujang paste, soy sauce, sesame oil, and honey. Then cook in a water bath for 2 hours at 76 °C.
  2. Allow the chicken to cool and pull the meat from the bones.
  3. Trowel mayonnaise onto both sides of a cut bread roll.
  4. Thickly slice a tomato and season with flaky iodised salt.
  5. Lay the tomato on the butt.
  6. Add some lettuce leaves.
  7. Layer on the chicken skin and meat.
  8. Add slices of avocado and brie.
  9. Toast the sandwich.
  10. Cut into triangles because triangles taste better.

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    Fresh endeavour prawns purchased from Morgan's seafood. Gary Lum.
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    Fresh blue swimmer crabs (sand crabs) purchased from Morgan's Seafood. Gary Lum.
    Fresh blue swimmer crabs (sand crabs) purchased from Morgan’s Seafood.
    Continue reading “Old fashioned prawn and crab sandwich”
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