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Sink your teeth into a mouthwatering Salsa Verde Chicken Sandwich that’s full of flavour! Salsa verde translates to green sauce and many cultures have their own version, with this one being the Italian version. Tender, juicy chicken breast that is grilled to perfection and smothered salsa verde. Topped with cooked cherry tomatoes and melted asiago cheese. This sandwich is a perfect combination of tangy, sweet and salty!
SALSA VERDE CHICKEN SANDWICH WITH CHERRY TOMATOES AND ASIAGO CHEESE
Recipe by Mark Calaminici | Food Loves Company
Serves 2
Ingredients
Salsa verde
100g fresh parsley, chopped, stems removed
8g of capers
2-3 anchovy fillets
1 cloves of garlic
2 hard boiled egg yolks
Juice of lemon, to taste
White wine vinegar, to taste
Salt, to taste
Freshly cracked pepper, to taste
Extra virgin olive oil, enough to create sauce
Crumb of inside of bread using, to taste, optional
200g cherry tomatoes, halved or quartered
Extra virgin olive oil, just a drizzle
Salt, to taste
Freshly cracked pepper, to taste
2 chicken breast or 4 chicken thighs, breast sliced in half and pounded to even thickness
Asiago cheese, coarsely grated, to taste
2 buns, sliced in half, toasted optional
Method
For the salsa verde, place everything in a food processor and pulse until you get the consistency you are looking for. Adjust and taste and seasonings and set aside.
2. In a pan on med-high heat, add a drizzle of extra virgin olive oil, cherry tomatoes and season with salt and freshly cracked pepper. Cook the tomatoes down until softened and they begin to break down. You can cook the tomatoes down as much as you like to your likeness. Remove and set aside.
3. If using chicken thighs, remove any excess fat if you like. For the chicken breast, place the chicken breast on a flat surface and slice in half (butterfly). Place chicken breast slices between two sheets of plastic wrap. Use a meat mallet or heavy pan to pound the breast to flatten it to your desired thickness. Continue with the remaining breasts. Try and keep all the breasts equal with thickness. For the brine, in a large bowl add salt, water and mix to dilute. Add chicken and cover and place in the fridge for 30-60 minutes. Remove chicken fro brine, pat dry and season both sides with salt and freshly cracked pepper.
4. Cook the chicken breast or thighs however you like. Once the chicken Is done cooking, brush both sides with salsa verde and top one side with the asiago cheese. Let the residual heat melt the cheese or place under the broiler to melt. If any cheese falls over, don’t worry this will create a cheese skirt with crispy edges and add that much more flavour to the sandwich.
5. Lay bottom half of the toasted bun on work surface. Add chicken and top with cherry tomatoes and more salsa verde. Add the top half bun and enjoy!
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