Bocadillo de Pollo

2 mins
Serves 1
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Directions

  1. 1Clean and cut the red peppers into strips. Cover them with olive oil and cook on medium heat for 45 minutes until they are tender.
  2. 2Clean and cut the red peppers into strips. Cover them with olive oil and cook on medium heat for 45 minutes until they are tender.
  3. 3Clean and cut the red peppers into strips. Cover them with olive oil and cook on medium heat for 45 minutes until they are tender.
  4. 4Prepare the pesto by crushing garlic, salt, and cashews in a mortar. Add grated parmesan cheese and basil leaves. Mix everything and add olive oil and lemon juice.
  5. 5Prepare the pesto by crushing garlic, salt, and cashews in a mortar. Add grated parmesan cheese and basil leaves. Mix everything and add olive oil and lemon juice.
  6. 6Prepare the pesto by crushing garlic, salt, and cashews in a mortar. Add grated parmesan cheese and basil leaves. Mix everything and add olive oil and lemon juice.
  7. 7Cut the chicken breast in half and beat it until it is thin. Season with salt and pepper.
  8. 8Cut the chicken breast in half and beat it until it is thin. Season with salt and pepper.
  9. 9Cut the chicken breast in half and beat it until it is thin. Season with salt and pepper.
  10. 10Bread the chicken by passing it through flour, then beaten eggs, and finally breadcrumbs. Fry the chicken in olive oil at 160 degrees for two minutes on each side until golden brown.
  11. 11Bread the chicken by passing it through flour, then beaten eggs, and finally breadcrumbs. Fry the chicken in olive oil at 160 degrees for two minutes on each side until golden brown.
  12. 12Bread the chicken by passing it through flour, then beaten eggs, and finally breadcrumbs. Fry the chicken in olive oil at 160 degrees for two minutes on each side until golden brown.
  13. 13Prepare the aioli by crushing a garlic clove and salt in a mortar. Add olive oil gradually while emulsifying.
  14. 14Prepare the aioli by crushing a garlic clove and salt in a mortar. Add olive oil gradually while emulsifying.
  15. 15Prepare the aioli by crushing a garlic clove and salt in a mortar. Add olive oil gradually while emulsifying.
  16. 16Assemble the sandwich with the ciabatta bread, aioli, pesto, mozzarella cheese, roasted red peppers, breaded chicken, and arugula.
  17. 17Assemble the sandwich with the ciabatta bread, aioli, pesto, mozzarella cheese, roasted red peppers, breaded chicken, and arugula.
  18. 18Assemble the sandwich with the ciabatta bread, aioli, pesto, mozzarella cheese, roasted red peppers, breaded chicken, and arugula.

Ingredients

  • 2 red bell peppers
  • 2 red bell peppers
  • 2 red bell peppers
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tablespoon cashews
  • 1 tablespoon cashews
  • 1 tablespoon cashews
  • 1 tablespoon parmesan cheese
  • 1 tablespoon parmesan cheese
  • 1 tablespoon parmesan cheese
  • 5 stalks basil leaves
  • 5 stalks basil leaves
  • 5 stalks basil leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 0.5 chicken breast
  • 0.5 chicken breast
  • 0.5 chicken breast
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 cup breadcrumbs
  • 1 cup breadcrumbs
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 ciabatta bread
  • 1 ciabatta bread
  • 1 ciabatta bread
  • 1 handful arugula
  • 1 handful arugula
  • 1 handful arugula

Equipment

knifespoonmortar and pestlefrying panblendergrater