Bocadillo de Pollo con Salsa de Mostaza y Miel (Chicken Sandwich with Mustard and Honey Sauce)

Ingredients

• 2 boneless, skinless chicken breasts (300g) 2 boneless, skinless chicken breasts (300g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon smoked paprika (5g) 1 teaspoon smoked paprika (5g)
• 1 teaspoon garlic powder (5g) 1 teaspoon garlic powder (5g)
• Salt and pepper, to taste Salt and pepper, to taste
• 4 crusty bread rolls 4 crusty bread rolls
• 4 lettuce leaves 4 lettuce leaves
• 2 tomatoes, sliced 2 tomatoes, sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, smoked paprika, garlic powder, salt, and pepper. Mix well.
2. 2.
   Add the chicken breasts to the bowl and coat them evenly with the marinade. Let them marinate for at least 30 minutes.
3. 3.
   Preheat a grill or grill pan over medium-high heat.
4. 4.
   Grill the chicken breasts for about 6-8 minutes per side, or until cooked through and nicely charred. Remove from heat and let them rest for a few minutes.
5. 5.
   Slice the crusty bread rolls in half lengthwise.
6. 6.
   Spread the mustard and honey sauce on both sides of the bread.
7. 7.
   Place a lettuce leaf on the bottom half of each roll, followed by a grilled chicken breast.
8. 8.
   Top with sliced tomatoes and red onion.
9. 9.
   Close the sandwich with the top half of the bread roll.
10. 10.
    Serve the Bocadillo de Pollo immediately and enjoy!

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, marinate the breasts for at least 30 minutes before grilling. This will infuse them with flavor and help retain moisture during cooking.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the marinade.
• Toast the bread rolls lightly before assembling the sandwich for added texture and flavor.
• Customize your Bocadillo de Pollo by adding sliced avocado or roasted peppers as toppings.
• If you prefer a milder sauce, reduce the amount of mustard or honey according to your taste.
• Make sure to let the grilled chicken rest before slicing it for the sandwich to retain its juiciness.

Serving advice

Serve the Bocadillo de Pollo with a side of crispy French fries or a fresh green salad for a complete and satisfying meal.

Presentation advice

To present the Bocadillo de Pollo beautifully, cut the sandwich in half diagonally and secure each half with a toothpick. Arrange them on a wooden cutting board or a rustic serving platter for a charming Spanish touch.