Unveiling the Cheesy Chili Chicken and Bacon Sandwich with Raw Ginger

It’s the time of the year when you want good food to heat up the body and nourish the soul. If you’re looking for just that, Chef Jo of Raw Ginger, renowned for his delectable creations, brings you a sandwich that will redefine your culinary experience. Brace yourself for the Cheesy Chili Chicken and Bacon Sandwich, a fusion of succulent chicken, crispy bacon, and a symphony of spices. Get ready to embark on a taste adventure that will leave you craving more.

So, roll up your sleeves and let’s dive into this easy and filling sandwich!

Serves 3

Preparation time: 20 mins

Spicy/hot index: Medium

Ingredients:

• 500g chicken fillet
• A pinch of salt and black pepper
• 5 x tbsp (75g) Honey
• 2 x tbsp (30g) Mustard
• 2 x tsp (10g) Fresh ginger (grated)
• 1 x Medium tomato
• 1 x 100g Frozen corn
• 1 x Medium-sized green chili
• 100g Cheddar cheese
• 100g Mozzarella cheese
• 80g Wild rocket
• 1/2 x Medium red onion
• 200g Streaky or back bacon
• 1 x Fresh medium ciabatta loaf
• 100ml Olive oil
• 6 x tbsp (90g) Lightly salted butter

 How to:

1. Mix the honey, mustard and ginger together. It should still have a syrup
2. consistency.
3. Boil 1/2 cup of water. Add the corn and boil for 5 mins.
4. Finely chop the green chili. Tip: wash your hands again after this step and be careful not to touch your face.
5. Grate the mozzarella and cheddar cheese and mix it together.
6. Dice the red onion
7. Dice the tomatoes into medium chunks. Tip: Cut the top and bottom of the tomato off.
8. Mix the corn, onions, and tomatoes together.
9. Butterfly the raw chicken and then cut it into strips of about 1,5 – 2 cm thick.
10. Heat 90ml of the oil on the pan on medium heat.
11. Season the oil with a pinch of salt and pepper, and then carefully place the chicken strips in the oil.
12. When almost golden brown, pour the honey, mustard and ginger sauce over the chicken strips. When the sauce begins to thicken, but before it crystallises, remove from the heat to cool down.
13. Heat another pan with 10ml of oil and place your bacon and chili in the pan. When the bacon is lightly brown and the chili soft, remove from the heat and set aside to cool down. Tip: you can make the bacon as crispy as you like.
14. Cut open your ciabatta loaf, butter both sides generously, and then place face down on a hot pan.
15. When the ciabatta bread is lightly toasted, remove it from the pan.
16. You are now ready to assemble by first placing a layer of rocket, chicken strips, second the bacon and chili, third the mixed cheese, and lastly top of off with the tomato, corn, red onion salsa. Tip: drizzle any remaining honey, mustard and ginger sauce over the top.

As you take the final bite of the cheesy chili chicken and bacon sandwich, prepare to indulge in a world of flavour. The tender chicken strips, complemented by smoky bacon and a harmonious blend of honey, mustard, and ginger, will leave a lasting impression on your palate. The combination of cheddar and mozzarella cheese adds a creamy richness that perfectly balances the dish. Topped with a vibrant salsa of corn, tomatoes, and red onions, this sandwich offers a refreshing twist to satisfy your cravings.

Chef Jo’s creation, crafted with care and expertise, guarantees a culinary experience that will make your taste buds sing. So why not recreate this street food favourite in the cozy confines of your own kitchen? Treat yourself to the Cheesy Chili Chicken and Bacon Sandwich and allow your senses to revel in the wonderful medley of flavours!