Summary

Ingredients

• 3 ciabatta rolls
• 50 g rocket
• 1 tomato (s)
• 3 slice / s pear (s)
• 0.5 ½ small onion (s)
• 6 slices processed cheese (toast cheese)
• 3 slices bacon or Serrano ham

For the meat:

• 250 g chicken breast
• 1 clove garlic
• 1 tablespoon tamarind paste
• 3 tablespoon honey, more liquid
• salt and pepper
• Fondor

For the sauce:

• 100 g crème fraîche
• 1 tablespoon mayonnaise
• 1 tablespoon ketchup
• 1 dash Worcester sauce
• salt and pepper
• Cayenne pepper

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Instructions

1. Cut the chicken breast into thin strips. In a bowl, mix the tamarind paste, honey, pressed garlic, cayenne pepper, salt, and pepper. Add the chicken breast strips and let them steep in the refrigerator for about 30 minutes.
2. Preheat the oven to medium grill setting and grill the chicken breast strips after the marinating time for about 15 minutes.
3. Make a sauce from the crème fraîche, mayonnaise, ketchup, Worchester sauce, salt, pepper and fondor.
4. Cut the tomatoes and onions into thin strips. Fry the bacon in a pan until crispy.
5. Halve the Chiabatta buns and brush with the sauce. Then stack as follows: rocket, bacon, onions, cheese, chicken breast strips, cheese, tomatoes.
6. This goes well with sweet potato chips, pumpkin wedges or simply french fries.