Bombon sandwich

A filling lunch or simple dinner – smoked paprika chicken served in a baguette with fried potatoes and cheese.

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Big Zuu
From Saturday Kitchen

Ingredients

For the patatas a lo pobre (poor man’s potatoes)

100ml/3½fl oz olive oil
3 potatoes, peeled, halved lengthways and then cut into 3mm thick slices
1 onion, thinly sliced
1 green pepper, thinly sliced
2 garlic cloves, crushed

For the chicken

2 chicken breasts, skin removed and butterflied
2 tbsp olive oil, for grilling
2 tsp smoked paprika

For the salsa verde

handful fresh flatleaf parsley, leaves picked
handful fresh basil, leaves picked
1 tbsp capers, finely chopped
4 anchovies, finely chopped
2 garlic cloves, finely chopped
1 lemon, juice only
100–150ml/3½–5fl oz olive oil

To serve

1 large baguette, cut in two
mayonnaise
100g/3½oz manchego, grated
chips, sprinkled with paprika (optional)
2–4 fried free-range eggs (optional)

Method

To make the potatoes, heat the oil in a large frying pan and, once hot, add the potato, onion, pepper and garlic. Cook for 15–20 minutes or until the potatoes are soft and breaking down.
To make the chicken, preheat the oven to 200C/180C Fan/Gas 6.
Heat a griddle pan over a high heat and season the chicken breast with the oil and smoked paprika.
Place the chicken on the griddle pan and cook on each side for 3–4 minutes, then place in the oven for 8–10 minutes or until cooked through.
To make the salsa verde, place all of the ingredients into a food processor or blender and blend to a smooth sauce.
To serve, cut the baguette pieces in half lengthways and spread a little mayonnaise on the inside of each baguette.
Cut the chicken into slices and place on top of the mayonnaise. Drizzle over the salsa verde and sprinkle with the cheese.
Add the potatoes on top. Top with a fried egg, if using, and serve immediately, with chips if you like.