Chicken and sun-ripened vegetable sandwich

Huile d'olive de la Vallée des Baux-de-Provence PDO Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Intense flavour Mature flavour
Sandwich poulet et légumes du soleil
A PDO
Preparation
45 min
A PDO
Resting time
2h15
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4

Ingredients

A PDO
For 4 personnes
Makes 6 polar buns:
  • 250 g white spelt flour + extra for the work surface
  • 6 g of dry baker’s yeast
  • 5 g of cane sugar
  • 5 g salt
  • 1 tablespoon of full-flavoured olive oil
  • 120 ml of filtered water
  • 40 ml single cream
For the chicken fillets:
  • 2 chicken fillets
  • 2 tablespoons of fromage blanc
  • 1 tablespoon of chopped coriander
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of paprika
  • Salt and pepper
For the mayonnaise:
  • 100 ml of full-flavoured olive oil
  • 100 ml of peanut oil
  • The juice of half a lemon
  • 1 egg
  • Salt and pepper
  • 1 teaspoon of mustard
For the vegetables:
  • 1 aubergine
  • 1 courgette
  • 2 tablespoons of traditional-style olive oil
  • Salt and pepper

Tip

Armelle has chosen to use two different olive oils in her recipe. For each flavour, choose your olive oil from the list! Intense flavour: PDO Nîmes, PDO Haute-Provence, PDO Aix-en-Provence, PDO Vallée des Baux de Provence, PDO Provence, Aglandau variety, Picholine, Salonenque, ... Traditional flavour: PDO Provence – ripened olives, PDO Aix-en-Provence – ripened olives, PDO Vallée des Baux-de-Provence – ripened olives, or an oil made from ripened olives or with a traditional flavour.

Instructions

For the bread:

  • Place the flour, sugar, salt and olive oil in the food processor bowl.

  • Gently heat your milk and stir in the yeast.

  • Turn on the food processor and add the liquid.

  • Knead for 5 minutes until you have a nice ball of dough.

  • Cover with a tea towel and leave to rise for 1½ hours in a warm place.

  • Knock the air out of the dough and knead it with a little flour. Roll it out to a thickness of 1/2 cm and cut into 15 x 15 cm squares, then prick them with a fork. Place on a baking tray and cover again to leave to rise for 30 minutes.

  • Heat a dry frying pan and cook for 1 minute on each side without any fat.

  • Enjoy it warm or cold.

For the chicken:

  • Mix all the ingredients together in a bowl.

  • Place your chicken fillets on some cling film. Spread the fromage blanc mixture over them. Seal the cling film to form a roll.

  • Bring some water to the boil and cook the fillets in the plastic for 30 minutes.

  • Leave to cool, then chill.

For the mayonnaise:

  • Make a mayonnaise by emulsifying the ingredients.

For the vegetables:

  • Preheat the oven to 180°C.

  • Slice them thinly lengthways and place them on a baking tray lined with baking paper. Brush with olive oil.

  • Bake in the oven for 10 to 15 minutes, turning the vegetable slices over. Leave to cool.

Tip

Armelle has chosen to use two different olive oils in her recipe. For each flavour, choose your olive oil from the list! Intense flavour: PDO Nîmes, PDO Haute-Provence, PDO Aix-en-Provence, PDO Vallée des Baux de Provence, PDO Provence, Aglandau variety, Picholine, Salonenque, ... Traditional flavour: PDO Provence – ripened olives, PDO Aix-en-Provence – ripened olives, PDO Vallée des Baux-de-Provence – ripened olives, or an oil made from ripened olives or with a traditional flavour.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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