Crispy Chicken & Onion Gravy Sandwich inspired by Friends (S05E09)
Friends, The One with Ross’ Thanksgiving Leftover Sandwich. (S05E09, 4 mins 4 seconds)
Jump aboard the gravy train for this twist on the classic Christmas trimming. You’ll bake gravy-soaked ciabatta until golden, fill it with crispy onion chicken and serve with chunky skin-on chips. Dunk in leftover gravy and enjoy.
For 2 people [double for 4]
- 2 ciabattas
- 8g Marmite
- 3 white potatoes
- 1 shallot
- 2 British chicken breast portions
- 15ml cider vinegar
- 5.5g beef stock mix
- 15g crispy onions
- 18g Dijon mustard
- 1 gem lettuce
You’ll also need
- Flour, olive oil, pepper, salt, sugar, vegetable oil
Cooking instructions 45 mins
For 2 people [double for 4]
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your chicken out of the fridge, open the packet and let it air. Cut the potatoes (skins on) into chips, then add the chips to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp.
Add the chicken breast portions to a chopping board. Slice through the thickest part of the chicken breast portions, being careful not to cut all the way through, then open them out like a book. Cover them with cling film and bash with a rolling pin until they are of even thickness – this is your butterflied chicken. Crush the crispy onions with a rolling pin in their bag[s] and add them to a plate. Boil a kettle.
Evenly coat both sides of the butterflied chicken in the Dijon mustard using the back of a spoon (not a mustard fan? Go easy). Add the coated chicken to the plate of crispy onions – this is your mustard & onion chicken. Add the mustard & onion chicken to one side of a baking paper-lined baking tray and set aside. Peel and slice the shallot[s].
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once hot, add the sliced shallot with a small pinch of salt and cook for 1-2 min or until slightly softened. Meanwhile, slice the ciabattas in half. Once softened, add 2 tbsp [4 tbsp] flour to the pan and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux.
Whisk in 400ml [550ml] boiled water with the beef stock mix, Marmite and half the cider vinegar (save the rest for later!) and cook for 3-4 min or until slightly thickened – this is your gravy. Once slightly thickened, remove the pan from the heat and dip the ciabatta halves into the gravy until almost soaked through – this is your gravy bread.
Tip: You should have roughly half of the gravy left over in the pan, which will be used later!
Transfer the gravy bread to the other side of the tray with the mustard & onion chicken. Put the tray[s] in the oven for 16-17 min or until the chicken is cooked through (no pink meat!) and the bread is crispy on the outside.
Tip: Cooking for 4? Use 2 trays!
Once the chicken has been cooking for 10 min, return the gravy to a medium heat with 100ml [150ml] boiled water, 1 tsp [2 tsp] sugar and a pinch of salt and pepper and cook for 5-6 min or until thickened to a gravy-like consistency. Meanwhile, combine the remaining cider vinegar with 2 tbsp [4 tbsp] olive oil – this is your dressing.
Wash the gem lettuce and pat dry with kitchen paper, remove 4  leaves and set aside, then shred the inner core. To assemble, top each gravy bread base with the mustard & onion chicken, a couple of lettuce leaves, then finish with the gravy bread lid – this is your crispy chicken & onion gravy sandwich. Serve the chips and shredded lettuce to the side with the dressing drizzled over. Pour the remaining gravy into a small bowl, ready for dipping. Enjoy!