Some while ago (I’m not saying how long because I’m ashamed, this thing didn’t stick with me), my friend, Copolovici, asked me if I want to become part of history. I imagine history is the place where mummies and other long overdue people meet, so I raised an eyebrow. After the explanation came and after the usual number of minutes necessary for any decent Transylvanian to get a joke, I relaxed a bit. The idea was to become a part of history as a person naming a sandwich (lord Sandwich stole the spotlight, that’s the truth), by making a sandwich with which I enter a contest, this contest. How would this sound: “please make a hădean, no ketchup, with horseradish mustard, please”?
Wow, God forbid! The seed of arrogance would tickle me a bit too much and I know that at Snack Attack you can find a “le brick” made to my taste, in a chilly spring day. Of course, the “work” with which I contribute to this story isn’t made with English bread, but with French baguette (this is one of the reasons it’s called “le brick” and not “the brick”), but I’m sure the jury will appreciate both the joke and the effort. And now, let me tell you about it:
The baguette is the star.
The sauce isn’t dispensable, either. Well, you can dispose of it in the sandwich at most. It’s buffalo yogurt mixed with extra virgin olive oil, salt, pepper and basil leaves.
Also to be put into the sandwich: cherry tomatoes, because they’re sweet, green salad and cheese, splashed with a balsamic vinegar reduction.
Now, the technical part: the baguette is cut into one and a half finger thick slices, in angle. Put the slices on the buttered griddle or in a buttered tray, placed over the fire. Over them, place something hard – a brick, a piece of marble or metal, in aluminum foil, considering hygiene. You leave it like that for a minute or two, in order for the bread to fry and become flat on one side.
The bread becomes thin and gets this nice crust. The other side doesn’t fry, so it can absorb meat and mushroom juices. What do you mean “what mushrooms?”?
Champignon slices that I put to brown in the butter surrounding the bread.
For two sandwiches like this I used 100 grams of chicken breast, fried under the “brick” and also seasoned with salt, pepper and roasted and ground cumin.
When the chicken breast was done, I added on a baguette slice the cheese, over it the tomatoes (actually, half a cherry tomato), some flavored and tasty slices of champignon, strips of chicken, the yogurt sauce and the green salad.
I placed the “lid” on and…that’s it.
This is a light sandwich, easy to make and easy to eat.
If you have the chicken already prepared (you can use leftover chicken from yesterday, if that’s ever happened), it won’t take more than five minutes to make this sandwich.