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Rating
1 people
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Week #1
So many sandwiches from here
The Great Pied-De-Vent Escape
Ingredients
4 slices of Pied-De-Vent cheese
1 chicken breast
60 ml (1/4 cup) teriyaki sauce, store-bought
15 ml (1 tbsp.) butter
4 asparagus spears
Salt and freshly ground pepper
30 ml (2 tbsp.) garlic and lemon mayonnaise, home-made
Bread chosen: Ciabatta
Preparation
In a bowl, mix all the topping ingredients together. Cover with plastic wrap and set aside in the refrigerator until serving.
Brush the chicken breast with teriyaki sauce. Set aside in the refrigerator until cooking.
Place the asparagus spears on aluminum foil and add the butter on top. Season with salt and pepper. Seal well and place on BBQ grill or in the oven. Cook for about 5 minutes. Set aside.
Grill the chicken breasts. Cut into strips and set aside.
Cut the bread in two and spread garlic and lemon mayonnaise on each half. Top with strips of grilled chicken, asparagus and cheese.
Topping
Garlic and lemon mayonnaise
30 ml (2 tbsp.) mayonnaise, store-bought
1 clove of garlic
5 ml (1 tsp.) lemon zest
Salt and freshly ground pepper
In a bowl, mix all the ingredients together. Cover with plastic wrap and set aside in the refrigerator until serving.
Other cheese suggestions :
Kénogami, Le Champayeur
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