Green Tahini Crunchy Chicken Focaccia Sandwich

A delicious picnic-ready sandwich featuring crispy panko chicken, fresh salad with 7UP Tangy Salad Dressing, and addictive green tahini sauce, all packed in a grilled focaccia.

By @myriadrecipes

Original recipe source

Cook time: 40 minutes

Servings: 2

Ingredients

• 2 count chicken breast sliced horizontally in half
• 50 g flour
• 1 count egg
• 50 g panko breadcrumbs panko
• 2 count spring onion roughly chopped
• 0.5 count lemon juice
• 20 g coriander
• 2 tbsp tahini
• 1 count garlic clove
• 1 tbsp maple syrup
• 1 tsp salt flaky
• 3 tbsp olive oil
• 1 tbsp 7UP Tangy Salad Dressing
• 1 handful rocket
• 1 handful gem lettuce sliced
• 1 count avocado sliced
• 1 count cucumber sliced
• 2 tbsp butter
• 5 g coriander finely chopped
• 1 count garlic clove minced
• 2 count focaccia slices
• 0 green tahini sauce
• 1 count burrata
• 0 parmesan grated
• 2 tbsp 7UP Zesty Mayonnaise

Instructions

1. Slice the chicken breasts horizontally in half to make 4 cutlets.
2. Coat the chicken cutlets in flour, then egg, and finally panko breadcrumbs.
3. Fry the panko chicken cutlets until golden and crispy.
4. For the green tahini sauce, combine spring onions, lemon juice, coriander, tahini, garlic, maple syrup, salt, and olive oil in a blender and blend until smooth.
5. For the salad, combine 7UP Tangy Salad Dressing with rocket and sliced gem lettuce.
6. Prepare other ingredients: slice avocado and cucumber.
7. For the coriander garlic butter, combine butter, finely chopped coriander, and minced garlic. Spread the mixture on sliced focaccia.
8. Grill the focaccia slices until they are golden brown and crispy.
9. Assemble the sandwich: Spread green tahini on both sides of the grilled focaccia, layer with crispy chicken, salad mix, avocado slices, and cucumber slices, then top with burrata and sprinkle with grated parmesan.
10. Add a dollop of 7UP Zesty Mayonnaise for extra creaminess.
11. Wrap the sandwich in baking paper and serve.