Bresc BV

Thai club sandwich with chicken


  • 12 slices white bread, crusts removed
  • 200 g thinly sliced chicken fillet
  • 1 red onion
  • 100 g Bresc Alioli limón
  • 25 g coconut milk
  • ½ lime
  • 10 g Bresc Ginger puree
  • 10 g Bresc Lemongrass puree
  • 10 g coriander, chopped
  • 100 g bean sprouts
  • 100 g chestnut mushrooms
  • 3 stalks spring onion
  • 150 g sliced iceberg lettuce
  • 20 g Bresc WOKchilli
  • 4 wooden skewers

Preparation method

Preheat the barbecue or grill. For the cream, mix the coconut milk, red chilli, ginger and lemongrass puree into the alioli.  Slice the red onion and spring onion into rings and slice the mushroom extremely finely. Grill the slices of bread. Spread the cream on them and arrange half the chicken, mushrooms, lettuce, bean sprouts, spring onion and coriander on them. Place some cream on top.  Repeat and then place the last slice of bread on top. Cut them in half and stick the skewers into the sandwich.

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