Scandinavian multi-tiered meat sandwich with cherry sauce
2 servings
60 minutes
The Scandinavian multi-layered meat sandwich with cherry sauce is a refined blend of flavors that transports us to the cold northern countries. Here, the tenderness of chicken fillet merges with the aroma of fresh tarragon and the saltiness of olives, complemented by a rich sweet-sour cherry sauce. Scandinavian cuisine is known for its simplicity and harmony of ingredients, and this sandwich is a testament to that. Crispy ciabatta serves as the perfect base for the multi-layered filling, adding a pleasant texture to the dish. Cherry, honey, and balsamic vinegar create a sauce that enriches the flavor of each layer. This sandwich not only satisfies hunger but also transforms into a culinary journey where each bite reveals new flavor nuances.
1
For the sauce: mix crushed cherries in a blender, balsamic vinegar, and honey. Put everything on the heat. Do not bring to a boil, but achieve a uniform consistency.
- Cherry (sour): 40 g
- Balsamic vinegar: 3 tablespoons
- Honey: 2 tablespoons
2
For the filling: boil chicken fillet with cumin, salt, pepper, and bay leaf. Once done, cool to room temperature. Chop the cooled fillet into small pieces.
- Chicken breast fillet: 300 g
- Caraway: 0.5 teaspoon
- Ground black pepper: pinch
- Salt: pinch
- Bay leaf: 4 pieces
3
In a blender, mix: chicken fillet, leaves from three stalks of tarragon, coarsely chopped olives, and add prepared cherry sauce.
- Chicken breast fillet: 300 g
- Fresh tarragon: 4 stems
- Green olives: 10 pieces
- Cherry (sour): 40 g
4
Blend for one minute without reaching a puree consistency.
5
If the resulting mass is too dry, add oil and mix again.
- Olive oil: 10 ml
6
Divide the ciabatta into three or four pieces, then cut each piece lengthwise into two or three layers (optional, based on the size of the ciabatta or the filling volume).
- Rye-wheat ciabatta: 1 piece
7
Place the filling between the layers before adding the top layer of ciabatta, and sprinkle the filling with leaves from the last stem of tarragon.
- Fresh tarragon: 4 stems