Summary

Ingredients

• 2 port. Chicken breast
• 4 tablespoon soy sauce, dark
• 4 tablespoon soy sauce, sweet
• 4 tablespoon Worcestershire sauce
• 4 tablespoon soy sauce, Japanese (teriyaki sauce)
• 6 tablespoon vinegar, (herb vinegar)
• 5 tablespoon honey
• 3 tablespoon tomato paste
• 2 tablespoon mustard, (Dijon mustard, grainy)
• 2 tablespoon mustard, (Dijon mustard, normal)
• 6 leaves lettuce
• 2 tomato (s)
• 6 peppers, pickled
• 150 g cheese, (Gouda)
• 1 baguette (s)
• Salt and pepper, black, freshly ground
• Germ oil, (corn oil)
• Flour

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Instructions

1. Cut chicken breast into medium pieces. Place in a bowl and add 4 tablespoons dark soy sauce, 4 tablespoons sweet soy sauce, 4 tablespoons Worcestershire sauce, 4 tablespoons teriyaki sauce, 3 tablespoons herb vinegar, 3 tablespoons honey, 2 tablespoons normal Dijon mustard, and 3 tablespoons tomato paste. Mix well. Cover and refrigerate for at least 10 minutes while preparing other ingredients.
2. For the dressing, mix 2 tablespoons honey with 3 tablespoons herb vinegar, 2 tablespoons grainy Dijon mustard, and roughly 2 tablespoons corn oil. Season with salt and pepper to taste. Wash lettuce. Slice tomatoes and cheese. Cut pickled peppers into small pieces.
3. Preheat oven to 200°C (390°F).
4. Cut baguette lengthwise. Place cut side up on a baking sheet and toast in oven for 2-3 minutes until lightly golden.
5. Dust marinated chicken pieces lightly with flour. Heat corn oil in a large pan over medium-high heat. When hot, add chicken and cook for 3-4 minutes, stirring frequently, until cooked through (74°C / 165°F internal temperature). While chicken cooks, remove toasted baguette from oven, spread cheese slices on cut side, return to oven for 1-2 minutes until cheese melts.
6. Top toasted baguette with cooked chicken, lettuce leaves, tomato slices, and pickled peppers. Drizzle dressing over top. Place baguette lid on top, cut into 2 portions, and serve immediately.