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Chicken sandwich – IDDSI Level 4

Chicken sandwich – IDDSI Level 4


10

Allergens  - Milk, Egg, Nuts, Sulphites

 

Bread

Ingredients

100g white bread – crusts removed

400g whole milk

20g Sosa Gelcrem Cold

Salt and white pepper - to taste 

Method

  • Blend the bread and milk together until smooth
  • Season to taste and add the Sosa Gelcrem Cold then blend until fully incorporated
  • Leave for 30 minutes to allow Sosa gelcrem to hydrate, then blend again to get final consistency
  • Complete IDDSI audit checks for Level 4
  • Can be used straight away or frozen in moulds for future use

Chicken Filling

Ingredients

450g chicken breast – poached and chilled

200g mascarpone cheese

200g mayonnaise

50g tomato pesto / tapenade

30g Sosa Gelcrem cold

Salt and pepper – to taste

Method

  • Blend all the ingredients except the Sosa Gelcrem cold together until smooth and season to taste
  • Pass through a sieve to remove any particles
  • Use a hand blender to combine the Sosa Gelcrem cold with the chicken mixture
  • Leave to stand for 30 minutes in the fridge then blend a second time until smooth and glossy
  • Complete the IDDSI audit checks for Level 4

Tips

  • All elements of this recipe can be frozen down for future use
  • Garnish with balsamic vinegar gel and salad coulis (see chicken salad recipe)

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