Chicken curry sandwich
A creamy chicken curry sandwich with soft-boiled scrambled eggs and tender chicken pieces on crispy ciabatta and fresh iceberg lettuce. Creamy mayonnaise with curry powder, grated Parmesan cheese, and a pinch of cayenne gives the sandwich a warm, slightly spicy flavor.
Ingredients · Servings 4
- 4 eggs
- 1 chicken fillet, diced
- 4 the mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 tbsp curry powder
- 1 pinch of cayenne pepper
- a few sprigs of chives, finely chopped
- a few stalks of spring onion, finely chopped
- 1/2 head of iceberg lettuce, cut into strips
- 2 ciabatta rods
- pepper
- salty
Method · 20 min
- Cook the chicken cubes in water until done. Drain them and let them dry.
- Heat a knob of butter in a pan over the heat. Whisk the eggs and pour them into the pan. Cook until scrambled. Transfer the scrambled eggs to a large bowl and add the remaining ingredients for the chicken curry.
- Bake the ciabatta breads in the oven. Cut them open. Top the halves with the chicken curry and finish with the iceberg lettuce.
