Chicken Meatball Sandwich with a Mexican Twist
with crunchy salad & chili mayo
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Onion
0.12 piece
Red chili pepper
1 piece
White demi-baguette
(Contains: Tarwe, Gluten, Rogge May be present: Sesamzaad, Gluten, Melk (inclusief lactose), Noten)
1 piece
Roma tomato
50 g
Corn
25 g
Radicchio & iceberg lettuce
20 g
Mayonnaise
(Contains: Mosterd, Ei)
½ sachet(s)
Sweet chili sauce
½ piece
Persian cucumber
piece
Cucumber
1 piece
Oranjehoen crispy chicken schnitzel
(Contains: Tarwe, Gerst)
Not included in your delivery
½ tablespoon
White balsamic vinegar
½ tablespoon
Extra virgin olive oil
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°. Cut the onion into half rings. Deseed and finely chop the red chili pepper.
Heat the olive oil in a frying pan with a lid over medium-high heat. Fry the onion, red chili pepper (s) and chicken meatballs for 2 - 3 minutes. Reduce the heat to medium-low and fry the meatballs with the lid on for 4 - 5 minutes until brown all around and cooked through.
Bake the demi-baguette in the oven for 4 - 6 minutes. Finely dice the tomato and drain the corn. Dice the cucumber. In a salad bowl, make a dressing by mixing (per person) 1/2 tbsp extra virgin olive oil, 1/2 tbsp white balsamic vinegar and some salt and pepper. Mix the tomato, corn, cucumber and mixed lettuce with the dressing. In a small bowl, mix the mayonnaise with the sweet chili sauce.
Cut open the demi-baguettes and fill them with 3 meatballs per person and the onion. Top with a little bit of the chili mayonnaise and mix the remaining chili mayonnaise through the salad. Season with salt and pepper. Serve the sandwiches with the salad.
