How to make an Open face sandwich with roasted chicken, fresh lettuce, pickled mushrooms and silky onion spread. Cripsy sourdough bread, Heat form fresh thyme and ginger and black peppercorns, Richness from roasted chicken , juices, and onion spread, freshness from ginger and thyme and lettuce. Finally you got tang from pickled mushrooms.
This episode is part of the TARTINES series in which I make simple, flavorful and affordable french inspired open faced sandwiches.
All episodes here : [ Ссылка ]
Money & Calories counting :
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Sourdough Bread, : 5€ / kg , one 70 g - big wide slice of sourdough bread. = 0.35€ per Tartine. and 186 calories
Olive oil : 2 x 1 tsp per Tartine. Being 2 x 4.5g at 6.40€ / liter or 928g. = so 0.06€ per Tartine and 80 calories
Chicken thigh : 72g and 150 calories, Whole free range Chicken is 12€, 8 parts ( 4 parts in the breast, 4 parts in the legs) so 1.5 € per serving.
Chicken gravy : 2 tbsps = 15 calories and about 0€ ( can’t be 0, i know, but I already include its cost in meats, so I can’t count it twice)
White mushrooms : 2 small mushrooms ( 40g) = 4 calories and 40g at 5 € a kilo, so 0,20€
Onions (cooked) : 1 TBSP = 7 calories , 2€ = 1000g so 14g ( 1 tbsp) = 0.02€
Lettuce green, inner leaves : 3 leaves = 3 calories and 15g at 3€ per kilo, so 0.04€
Fresh Thyme : Calories none, bunch = 1.5€, used about 0.03€
Great tune by
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ANTI - Unt1tled21
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