We tend to underestimate “takeaway” because it is usually associated with quick options, made without any kind of love and with anything. however i love it take food with me whenever I go to the beach to not have to move from the seashore or the sand and I am always inventing new recipes and combinations that are easy to carry, they keep well and are very tastyas is the case with this recipe.
East “Saona” sandwich of pita bread with shredded chicken with mustard, brie cheese and piquillo peppers It’s amazing, no more. I don’t know how I came up with the combination, sometimes you can work miracles with what’s in the fridge and that’s what happened. Some cooked breasts, French mustard, some cheese and piquillo peppers, and so delicious. The idea of the pita came later when I thought that it would be the ideal bread to transport this kind of sandwich in a very comfortable way, in fact, that is where the name comes from, since I prepared it so that we could eat it on the beach, specifically in Cala Saona, in Formentera, and it was a complete success.
The combination of flavors is ideal, none stands out from the rest and they accompany each other great. Find out below how to cook chicken so it’s tasty and juicy (and how useful it is to prepare a lot) and learn how to handle pita bread, an increasingly popular unknown that can be filled with whatever you want.
If you like this sandwich, you will surely love our selection of sandwiches from my harvest, such as the “Ses Illetes” sandwich with salmon, avocado and hard-boiled eggwhose name is also associated with a Formentera beach where we ate it, the vegetable sandwich with tuna and mayonnaise “my way” or prepare a classic like the famous Sandwich Clubbig words since it is a sandwich of neither more nor less than three floors, that is, four slices of bread.
If what you are looking for are recipes that can be easily transported and eaten anywhere, whether it is a tupperware for the office or on vacation, go ahead and prepare this wonderful Galician tuna and pepper empanada with homemade empanada dough wave tuna empanada with puff pastry, very easy to prepare. It is also a very good idea to bring a zucchini and onion omelette or resort to Mexican options such as Mexican burritos with minced meat and beans waves Mexican chicken and cheese quesadillas with vegetables and avocado.
And if we move on to salads, opt for this delicious rice and tuna salad with french omelettethe cold pasta salad with chicken and arugula and lime and mint dressing (but if you are going to transport it, avoid arugula), an exotic Lebanese tabbouleh with couscous, tomato and mint or the classic traditional country potato salad.
Ingredients to prepare the pita sandwich with shredded chicken with mustard, brie cheese and piquillo peppers (6 units):
- 6 pita breads. It is becoming easier to find them in any supermarket, either in the international products section or near the sliced bread and toast.
- French mustard.
- A wedge of brie cheese.
- A jar or can of canned piquillo peppers. If they are already in strips, then easier.
- To prepare the mustard shredded chicken:
- 2 chicken breasts.
- Some carrot, leek, celery or spring onion to cook the chicken.
- 2 onions.
- 2-3 tablespoons of raisins, to taste.
- 50 gr of French mustard.
- Olive oil and salt.
Preparation, how to make the recipe for the pita bread Saona sandwich with shredded chicken with mustard, brie cheese and piquillo pepper:
- The first thing we are going to do is prepare the shredded chicken. To do this, place the chicken breasts in a pot together with some vegetables, cleaned and peeled. I had some in the fridge. carrots and some spring onions and it is what I have used but you can add the ones you want or with which you usually prepare homemade chicken broth since the resulting broth of this recipe can be saved as such to use it in soups or rice dishes for example.
- cover with Water until the breasts are completely submerged, pour a little Salt and cover the pot.
- Put the heat on high and as soon as it starts to boil, lower the heat and put it on low so that the water continues to bubble but gently.
- The breasts They should be cooked like this for about 20 minutes, although it will depend on their size. When they take 20 minutes you can cut one in half and check if it is ready and its interior is not pink, and if not, continue cooking them for a few more minutes.
- take out the breasts to a plate so that they cool down and the broth together with the vegetables can be stored in the fridge or frozen, which, as I said, is ideal for soups or rice dishes.
- peel the onionscut them in half and then into thin slices.
- Put it onion in a large frying pan or saucepan with olive oil Y Salt over medium-low heat so that it cooks little by little. Stir it from time to time and when it is almost golden, add the raisins.
- meanwhile and if the chicken It has cooled down a bit and you can now crumble it. You can scrape the meat with a fork or with your own fingers, fraying it little by little so that it looks like the picture.
- When it starts to brown onion add the chicken and lower the heat to a minimum.
- Incorporates the french mustard, stir everything well and you have the chicken ready. Take it off the fire.
- Now let’s mount the pita bread. The first thing to do is toast them a bit, either in a toaster, in a pan on both sides, or in an oven at 180ºC. What you want is for the walls to peel off a bit on the inside and stop being so white on the outside, so heat it for a few minutes.
- When you have already heated it, handle it very carefully because the steam that is created inside usually comes out of any hole and burns a lot, so I recommend handling them with kitchen tongs or a mitten.
- When they have cooled a bit, open them with a sharp knife, only halfway so that the top and bottom remain together but at the same time it is easy to fill.
- Spread them inside with mustard, only the lower part, and the amount you prefer. This French mustard has a slight spicy touch and goes great with the rest of the ingredients.
- cut the Brie cheese in slices and go placing them until covering the base of each pita bread.
- On top of the cheese put piquillo peppers in strips, amount to taste. That if, drain them a little before throwing them so that they do not release too much juice inside the pita.
- Finally fill in with shredded chickenof quantity I would say that until there is no more room.
- They are ready now. Due to its ingredients, they can be taken as they are, cold, but also hot. If you want them hot, you can put them on a baking tray and bake them at 200ºC for 4-5 minutes or until you see that the bread and chicken begin to brown a little.
Time: 1 hour to prepare the shredded chicken and 20 minutes to assemble the pita breads
Difficulty: easy
Serve and taste:
Both hot and coldthis kind of sandwich using pita bread it’s delicious. When I eat it at home I usually heat it up but I also love taking it on a picnic because it holds up fantastically in any transport so I leave it cold and wrap it in aluminum foil.
The combination of flavors is as unique as successfulthey look great together and each one brings their touch without there being a clear protagonist. It is a mouthful of authentic… scandal!
Variants of the recipe for the pita sandwich with shredded chicken with mustard, brie cheese and piquillo peppers:
A sandwich is a recipe of the most versatile so you can totally prepare it your way. If you want a milder version you can substitute the mustard for cream cheese or the brie cheese for another that you like, although I recommend that it not be a very strong flavored cheese like the blue ones or the goat cheese, since they would not let you enjoy the rest of the flavors (I tell you this because I have already tried it once and I was not convinced).
Who says shredded chicken with mustard says shredded chicken with barbecue saucewith soy saucewith ketchup… you can mix it with the sauce you prefer, ideally it should add juiciness since chicken breasts tend to dry out, especially if you keep them in the fridge or freezer for a few days.
Instead of using pita bread you can use any other type of bread such as loaf bread, sliced bread or whatever you prefer, and even serve this combination in the form of toast or even a canapé.
Tips:
I never prepare this chicken at the right time and in just the right amount, but I take advantage of it when I prepare it cooked to add some extra breasts or I simply cook breasts one day, usually 3 or 4, and when I have it ready with the onion, the raisins and the mustard I freeze it in portions to always have it at hand. It is also very useful vacuum pack it to transport it and make it last longerfor example in my case I prepared it before the holidays, I took it in the fridge and used it to prepare these sandwiches.