Name: Turkish chicken club sandwich
Cook time: 30 min
Total time: 30 min
Ingredients: 1/3 cup (80ml) lime juice; 2 tablespoon olive oil; 2 teaspoon sumac; 2 chicken thigh fillets (400g); 1 turkish bread (430g); 1 lebanese cucumber (130g), sliced thinly; 1 tomato (150g), sliced thinly; 24 butter lettuce leaves; Coriander aioli; 1/2 cup (150g) mayonnaise; 1 tablespoon lime juice; 1 clove garlic, crushed; 2 tablespoon finely chopped fresh coriander

Ingredients

1/3 cup (80ml) lime juice

2 tablespoon olive oil

2 teaspoon sumac

2 chicken thigh fillets (400g)

1 turkish bread (430g)

1 lebanese cucumber (130g), sliced thinly

1 tomato (150g), sliced thinly

24 butter lettuce leaves

Coriander aioli

1/2 cup (150g) mayonnaise

1 tablespoon lime juice

1 clove garlic, crushed

2 tablespoon finely chopped fresh coriander

Method

1.Combine juice, oil, sumac and chicken in medium bowl; stand 5 minutes.

2.Meanwhile, make coriander aïoli. Combine ingredients in small bowl.

3.Drain chicken; reserve marinade. Cook chicken on heated oiled grill plate (or grill or barbecue) until cooked through, brushing with reserved marinade after turning. Cover; stand 5 minutes then slice thinly.

4.Halve bread horizontally; cut each piece into six slices. Toast slices lightly.

5.Spread each toast slice with aïoli. Layer four toast slices with half the chicken, cucumber, tomato and lettuce; top with toasts then layer with remaining chicken, cucumber, tomato and lettuce and top with remaining toast. Cut in half to serve.

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