Recipe courtesy of Johnny Blonde.
Directions for: Peachy Blonde (Flatbread Sandwich)
Ingredients
Peachy Blonde2 lb(s) boneless chicken (breast and thigh)
cup Chimichurri Marinade (see recipe below)
6 Homemade Flatbread Doughs (see recipe below)
6 pieces Brie cheese, cut lengthwise in 1/4-inch slices
3 Ontario peaches (in winter, you can use peach preserves)
1 cups baby spinach or arugula
cup Basil Pesto Aioli (see recipe below)
Homemade Flatbread Dough360 g (0.8 lbs) flour
250 mL (1 cup) warm water
Tbsp kosher salt
tsp yeast
Tbsp olive oil
Chimichurri Marinade (Makes approx. 1 cup)1 bunch Italian parsley
1 cup olive oil
3 Tbsp white vinegar
1 tsp black pepper
2 large cloves local garlic
Basil Pesto Aioli (Nut-Free) (Makes 1/2 cup)3 oz olive oil
1 bunch fresh basil leaves
1 large clove local garlic
lemon, squeezed
Mayonnaise (Makes 1 cup)1 egg yolk
cup canola oil
cup olive oil
1 Tbsp vinegar
Directions
Peachy Blonde1. Grill the chicken (on a BBQ or grill) until fully cooked but tender.
2. Cut peaches into 1/2-inch slices and grill until slightly soft.
3. Grill the Homemade Flatbread on a BBQ or grill, approximately 30 seconds on each side.
4. Place slice of Brie cheese lengthwise along the middle of the bread. Add the grilled chicken, covering the cheese so it melts. Apply a generous amount of Basil Pesto Aioli. Cover with a layer of fresh baby spinach (can substitute arugula). Top with grilled peaches. Sprinkle with Parmesan cheese (optional).
Homemade Flatbread Dough1. Start by making the dough as it needs 4 hours to rise in a warm environment. Sift flour. Add the kosher salt and yeast to warm water. Let sit for 1 minute, then stir until dissolved and pour into flour.
2. Begin the kneading the dough (7 minutes if using a tabletop mixer, 15 minutes if by hand or until dough begins to feel elastic. You will know this by poking a hole in it; once ready the hole will fill in quickly).
3. Put the dough ball into a metal bowl and pat with olive oil, then cover entirely with a large plastic bag (leaving room to rise) and leave in a warm place. Allow to rise for 4 hours or until dough grows 2.5 times its original size (time varies depending on how warm the room is).
4. Once the dough has risen, roll out into a sheet that is 1/4-inch thick. Cut into six rectangular flatbreads; about 8 x 4 inches each.
5. To store, use cling wrap and place two per sheet, leaving a space between the doughs. Store in Tupperware in a freezer for long-term, or keep refrigerated. You might prefer to make a larger quantity and freeze extra for later.
Chimichurri Marinade (Makes approx. 1 cup)1. Next make the Chimichurri Marinade. Remove leaves from parsley (keep stems aside for making stock or discard). Add olive oil, white vinegar black pepper, garlic and blend using mixer or hand blender.
2. Add the marinade to the chicken, coating entirely. Store in refrigerator or freezer until ready to use.
Basil Pesto Aioli (Nut-Free) (Makes 1/2 cup)1. To make Basil Pesto Aioli, remove the basil leaves from the stems (save for stock or discard). Add olive oil, garlic and juice of 1/2 lemon and blend.
Mayonnaise (Makes 1 cup)1. Place a damp towel underneath metal bowl. Crack the egg into bowl and whip the yolk.
2. Pour in first the canola oil very slowly while whisking the egg. When the mixture starts to become too thick, add touch of vinegar while continuing to whisk. Be careful not to add too much and maintain steady pace of whisking so the yolk doesn't break. Keep adding oil until finished.
3. Blend 1/3 basil pesto together with 2/3 Mayonnaise to make Basil Pesto Aioli. Store in a squeeze tube for easy use.
See more: Chicken, Comfort Food, Eggs/Dairy, Fruit, Grill