Bocata de Pollo (Roasted Chicken Sandwich)

Oven roasted tree range chicken, romesco sauce, garlic allioli, red leaf lettuce on crispy baguette

Lunch Plating
Server Description
Our succulent roasted chicken pairs perfectly with romesco on this sandwich. A perfect lunch option for those who don't want a lunch that's too filing.
pronunciation
BOW KAH TA – DAY – POY YO
runner description
Chicken Sandwich
Line up notes
allergies
–
Egg
Gluten
Nut
–
–
ingredients
  • 1 Each baked Baguette
  • 2 oz Sliced Roasted Chicken Thigh Meat
  • 2 oz Slice Roasted Chicken Breast
  • 2 oz Romesco
  • 1 oz Garlic Aioli
  • 1 oz (1/2 cup volume) Red leaf lettuce
  • 1/4 tsp maldon
  • 1/4 tsp extra virgin olive oil
  • 1.5 ounces of chips
sourcing
PREP recipe 1
Baked Baguette
PREP recipe 2
Potato Chips
PREP recipe 3
Romesco
PREP recipe 4
Garlic Alioli
procedure
  1. Combine the sliced thigh meat and breast and sear on flat top with blended olive oil until hot through out
  2. Slice pre toasted baguette in half lengthwise and toast in oven for 2-3 minutes or until inside of bread starts to brown slightly
  3. Pull baguette out of oven and put 1 oz of garlic on top half of bread
  4. Put 2 oz of Romesco on bottom half and then layer red leaf lettuce on top
  5. Place sliced chicken over lettuce and then top with extra virgin olive oil and maldon salt
  6. Place top half over the chicken and cut the sandwich in half on a bias
  7. Serve with chips
critical control points
  • Baguette should be pre-toasted before toasting to order. See baked baguette recipe
PACKAGING
PLATEware
Platter
Plateware
Platter
video