Chicken Sandwiches (Gluten-Light Protein Bread)

Ingredients (Serves 6)

For the Chicken "Bread":

• 500 g chicken meat (breast or boneless thighs)

• 1 potato (grated and thoroughly squeezed to remove all juices)

• 2 slices of whole wheat bread (crumbled middles only)

• 1 onion

• 4 cloves garlic

• ½ tsp baking soda

• Spices: 1 tsp each of cumin, red pepper flakes, black pepper, thyme, and salt

For Brushing:

• Oro di Milas olive oil

Instructions

1. Prep the Potato: Grate the potato finely, then place it in a clean cloth or squeeze it firmly with your hands to drain every drop of starch and liquid. It must be as dry as possible.

2. Process into Dough: Place the chicken, squeezed grated potato, whole wheat breadcrumbs, onion, garlic, baking soda, and the spice blend into a food processor. Blend continuously until the mixture is fully combined, smooth, and holds a dough-like consistency.

3. Shape: Line your workspace with parchment paper. Take portions of the chicken mixture and flatten them out on the parchment paper into circular discs of your desired sandwich size.

4. Stuff and Seal: Place your choice of filling (such as melting cheese, extra greens, or mushrooms) onto the center of the discs, then fold the chicken dough over and seal the edges tightly to trap the filling inside.

5. The Olive Oil Crust: Generously brush the tops of your chicken pockets with Oro di Milas olive oil just before baking. This premium oil ensures a gorgeous, deeply golden, and crispy exterior while locking the moisture inside.

6. Bake: Bake in a preheated oven at 200°C (390°F) until the edges are beautifully crisp and the tops turn an irresistible golden brown. Serve hot!