Bombon sandwich

Guest chef recipe

A filling lunch or simple dinner – smoked paprika chicken served in a baguette with fried potatoes and cheese.

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Big Zuu
From Saturday Kitchen

Ingredients

For the patatas a lo pobre (poor man’s potatoes)

  • 100ml/3½fl oz olive oil
  • 3 potatoes, peeled, halved lengthways and then cut into 3mm thick slices
  • 1 onion, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 garlic cloves, crushed

For the chicken

  • 2 chicken breasts, skin removed and butterflied
  • 2 tbsp olive oil, for grilling
  • 2 tsp smoked paprika

For the salsa verde

  • handful fresh flatleaf parsley, leaves picked
  • handful fresh basil, leaves picked
  • 1 tbsp capers, finely chopped
  • 4 anchovies, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lemon, juice only
  • 100–150ml/3½–5fl oz olive oil

To serve

  • 1 large baguette, cut in two
  • mayonnaise
  • 100g/3½oz manchego, grated
  • chips, sprinkled with paprika (optional)
  • 2–4 fried free-range eggs (optional)
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