Chicken Melt with Old Amsterdam Matured
15 minutes – 6 pieces – Lunch / Appetizer
Ingredients
- 2 light sourdough sandwiches
- 1 small red onion
- 2 sprigs of fresh thyme
- 1 small chicken fillet (approx. 100 g)
- (olive) oil for frying
- salt and pepper
- 1 tsp sambal
- 1 tomato
- 1 bunch of arugula
- 3 slices Old Amsterdam Matured 48+
Preparation
- Peel and cut the onion into rings. Fry the onion in some oil over medium heat, stirring until translucent brown. Strip the thyme leaves, chop them coarsely and fry briefly. Cut the tomato into slices.
- Grill or fry the chicken fillet until brown and done for about 7 minutes. Sprinkle with salt and pepper, remove from the pan, let it rest for a while and cut into diagonal slices.
- Spread the sandwich with sambal and Old Amsterdam Belegen. Spoon 3/4 of the onion on top and top with tomato slices and some arugula.
- Divide the chicken slices on top, top with a slice of Old Amsterdam Belegen and divide the rest of the onion over it. Cover with the sourdough sandwich.
- Bake the sandwich in a grill or grill pan. You can also make this Melt on the BBQ: place the ‘sandwich’ without the top on a baking tray on the hot BBQ and place the lid of the BBQ on for a minute so that the cheese can melt. Place the sandwich on top and press a little.
