Bocadito de Pollo

Roasted free-range chicken, romesco sauce, garlic alliolii & red leaf lettuce on crispy baguette

Server Description
pronunciation
runner description
Line up notes
allergies
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Gluten
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ingredients
  • 1 Ciabbatta roll Bread (this bread can be ordered from CW or Sysco) ​
  • 1oz​ Sliced Roasted chicken thigh meat
  • (??? 1 oz)Sliced Roasted chicken Breast ​
  • 1tsp​ Garlic aioli
  • 1T​ Romesco
  • 1 whole leaf​, Baby Gem lettuce
  • 1T​ Olive oil
sourcing
PREP recipe 1
Garlic Alioli
PREP recipe 2
Romesco
PREP recipe 3
PREP recipe 4
procedure
  • Combine the sliced thigh meat and breast, and sear on Plancha with blended olive oil until hot throughout​
  • Slice pre-toasted ciabatta in half lengthwise and toast on the plancha with 1tsp of olive oil for 2-3 minutes or until the bread starts to brown slightly, then put the bread in the oven for about 1-2 minutes​
  • Pull the ciabatta roll out of the oven and put 1tsp of garlic alioli on the top half of the bread and put 1T of Romesco on the bottom half, and then layer baby gem lettuce on top​
  • Place sliced chicken over lettuce ​
  • Place the top half of the bread on the sandwich and skewer to keep it together
critical control points
PACKAGING
PLATEware
Coming soon...
Plateware
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