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