• Cafe Life Magazine 
  • 01291 636333

Organic soft grain bread made from 100% Dutch harvest with peanut based satay sauce, hand sliced chicken breast spread with a mix of Indonesian roasted coconut, galangal root, cumin, laurel, garlic and peanuts, coriander and spring onion. Grilled in the, by Sanday's redesigned, Brussels waffle iron which seals the grilled sandwich at the edges

Created by

Wessel Wessels – Sunday’s Bakeries, Amsterdam

Ingredients

  • 60g - Universal Meats Sliced Chicken Breast
  • 2 slices - Organic Soft Grain Bread
  • 30g - Peanut Based Satay Sauce
  • 5g - Mix Of Indonesian Roasted Coconut, Galangal Root, Cumin, Laurel, Garlic And Peanuts (Seroendeng)
  • 1g - Coriander
  • 3g - Spring Onion

Method or Assembly Order

  • Spread the two slices of bread each with the satay sauce (15g each)
  • Divide the chicken breast on one of the two slices of bread
  • Top it with the mix of Indonesian roasted coconut, galangal root, cumin, laurel, garlic and peanuts, the coriander and the spring onion
  • Finish by putting the other slice of bread on the prepared recipe

Food to Go Conference 25.

Free subscription.

Get the latest issue
directly to your inbox

Our Magazine Titles

Paid subscription.

Get the latest issue
delivered directly to youar door

 
Advertising opportunities with Cafe Life Magazine
Get in touch.

Advertising opportunities with Cafe Life Magazine

Call Paul Steer on 01291 636333
Email