Baked chicken dumpling sandwich with thai peanut sauce

Total: 55 min Diners: 4

There are certain recipes that, within a sandwich, are wonderful. A good example of this are the meatballs, in all its versions, as well promulgated in Bolero Meatballs (where, by the way, too long ago that I do not go).

And although if we talk about sandwich, quickly comes to mind the squid sandwich, the veal pepito or mackerel and tomato sandwich, in reality between bread are good endless things. You know that “with bread, sorrows are less” and place inside a good muffin or brioche some meatballs will always be a success for any moment a little more informal, to eat with the hand of course.

Actually, all possible meatball recipes would look good in this type of doggy-style bread, such as the classic beef ones that are so abundant in Spain or fish in saffron sauce, cod with almond sauce or even vegan meatballs with walnut sauce.

These chicken meatballs are tremendously juicy and have one more point in favor: they are made in the oven. This way we save fat and also less mess because we save the step through the oil, the draining and everything that is associated with it.

In this case, we will only have to make the balls and arrange them on a baking sheet with paper, at high temperature so that they are done quickly on the outside and do not get too dry inside. It is always better to make them small thinking that we will have to put them later in the bread. A bread that on this occasion is brioche style but that you could also square in a classic French baguette, crispier and equally fantastic for this task.

The sauce, then, will be peanut satay style with some coconut and spices, to make it aromatic and not too dense, which is a mistake that can be made when using a nut like peanuts, which is dense.

How to make a chicken dumpling sandwich

Ingredients

For the meatballs

. Garlic cloves, 2 pcs Chopped parsley, 1 tbsp Chopped cilantro, 1 tbsp Sliced bread, 2 slices Chicken breast, 500 g Salt and ground black pepper, c/s Cream, 50 ml Egg, 1 pc Lemon zest, 1/2 tsp Perrins sauce, to taste

For the peanut sauce

. Peanut butter, 2 tablespoons Fried peanuts, 1 tablespoon Tamarind paste, 1 teaspoon Lime juice, 2 tablespoons Coconut milk, 100-200 ml Sugar, 1 teaspoon Soy sauce, 1 teaspoon

For the rest of the sandwich

. Dog-type brioche bread, 4 pcs Fresh cilantro, to taste Fresh mint, to taste Fresh dill, to taste Sesame seeds and chili powder, to taste

Step 1

The first thing we will do is prepare the dough for the meatballs to go ahead with the rest while they are baking. To do this we will grind the seasonings for the meatballs first and remove them. Then we will grind the poultry meat there too, unless we already have it minced.

Step 2

Put in a bowl the minced meat, the seasonings and everything we want to add to give flavor in addition to the bread previously soaked in cream and mix it very well in a uniform way. It will be necessary to salt it.

Step 3

Then, very carefully, form the meatballs and place them on the tray, with a baking paper on the base. Put them in the preheated oven at 240°C and let them cook for about 10 minutes or until they are golden brown on the outside, be careful not to overdo it so they are not dry.

Step 4

Meanwhile we will have to prepare the peanut sauce, for this you just have to grind all the ingredients very finely, so there are no lumps. If we want to lighten it more we can always add a little chicken broth.

Step 5

Brown the brioche bread in a frying pan with a little butter, on all sides so that it gets hot on the inside and browned on the outside.

Step 6

Stuff the bread with the meatballs and sauce with a good amount of the hot sauce. Finish on top with the herbs that will give freshness to the mixture such as coriander, mint or dill. We could also finish with some sesame seeds or with some spicy chili flakes that will give a lot of roll to the sandwich.