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Halal Chicken Sandwich on Dutch Crunch Bread

Course Main Course
Cuisine Middle Eastern
Keyword chicken, sandwich
Total Time 4 hours 30 minutes
Servings 6
Author Christine Ma

Ingredients

Dutch crunch bread

  • 1 ¼ cups warm milk, between 100-110 degrees F (312 ml)
  • 1 tablespoon granulated sugar (12 grams)
  • 2 ½ teaspoons active dry yeast (8 grams)
  • 3 cups all-purpose flour (425 grams)
  • 2 tablespoons melted butter (28 grams)
  • 1 teaspoon salt

Bread topping

  • 2 ¼ teaspoons active dry yeast (8 grams)
  • 1 tablespoon granulated sugar (12 grams)
  • 1 tablespoon neutral oil (11 grams)
  • ¼ teaspoon salt
  • ½ cup warm water between 100-110 degrees F (125 ml)
  • ¾ cup rice flour (90 grams)

Halal chicken

  • 1 ½ pounds chicken breast or thigh skinless, boneless
  • ¼ cup olive oil
  • 3 garlic cloves
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons fresh oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Godfather sauce

  • 5 tablespoons mayonnaise
  • 1 ½ teaspoons garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne
  • ⅛ teaspoon dried basil
  • ⅛ teaspoon dried oregano

Honey mustard

  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice

Remaining ingredients

  • 6 slices pepper jack cheese
  • 2 tomatoes sliced
  • ½ small red onion thinly sliced
  • ½ cup pickled sliced jalapenos
  • ½ cup sliced pepperoncini
  • 2 cups shredded romaine lettuce

Instructions

  • Make Dutch crunch bread. Combine warm milk with sugar and active dry yeast. Let sit for 5 minutes.
  • Combine yeast mixture with flour, melted butter, and salt in the bowl of a stand mixer. Mix together until a dough forms. Knead dough for 7-8 minutes or until smooth. Lightly grease a bowl and transfer dough to bowl, turning to coat. Cover and let rise in a warm area for 1 hour or until doubled in size.
  • Divide dough into 6 equal portions. Shape each portion into an oblong shape and place on a lined baking sheet. Loosely cover and let rise in a warm place for 30 minutes.
  • Meanwhile, make the topping. Stir together active dry yeast with sugar, oil, salt, warm water, and rice flour in a medium bowl until well combined. Let sit for 20 minutes.
  • Preheat oven to 400 degrees F. Place a hotel pan filled ⅓ full with boiling water in the oven.
  • Gently brush a generous amount of bread topping on rolls. Use all of the topping mixture. Wipe off excess topping that drips to the sheet pan. Let sit uncovered for 20 minutes.
  • Bake bread rolls for 15-20 minutes or until golden brown. Remove from oven and let cool completely.
  • Prepare chicken. Blend together marinade ingredients including olive oil, garlic, lemon juice, oregano, cumin, coriander, salt, and pepper until smooth. Pour marinade over chicken, turning to coat. Let sit for at least one hour or up to 4 hours.
  • Meanwhile, make godfather sauce. Whisk together mayonnaise with garlic powder, paprika, cayenne, dried basil, and oregano until well combined. Set aside.
  • Make honey mustard. Whisk together dijon mustard with honey, olive oil, and lemon juice until well combined. Set aside.
  • Heat large saute pan over medium heat. Cook chicken until golden brown and the juices run clear. Place sliced pepper jack cheese on top and cover the pan. Reduce heat to low and continue to cook until cheese is melted, about 2 minutes.
  • Slice bread in half and toast. Spread godfather sauce on bottom bun and top with chicken. Stack tomato slices on top followed by sliced red onion, jalapeno, pepperoncini, and lettuce. Spread honey mustard on top bun and place on top. Serve immediately.

Notes

Both the honey mustard and Godfather sauce can be prepared up to 3 days in advance.