Dragon Sandwich with grilled chicken and Bacon


Dragon roll with grilled chicken and bacon

Ingredients for making the bread

  • 2 tsp dry yeast
  • 1/2 cup warm water
  • 2 tbsp sugar
  • 3 cups refined flour
  • 2 tbsp wheat flour
  • 1 1/4 cups warm water
  • 3 tbsp butter cold
  • 1 tsp salt

For making the Sandwich

  • 100gms Cooked Bacon,
  • 20 gms mayonnaise,
  • 20 gms Dijon mustard,
  • 200 gms grilled chicken,
  • 1 tsp crushed black pepper

Making of the bread

  • In a stand mixer mixing bowl, combine yeast, 1/2 c. warm water, and sugar. Stir until well combined and let stand for about 10 minutes until nice and foamy.
  • In a separate mixing bowl, combine flour and vital wheat gluten. Add 1 c. warm water to the yeast mixture (in the stand mixer bowl) and add flour/wheat gluten mixture until combined.
  • Attach the bowl to the stand mixer and with the bread hook attachment, mix dough for about 3-4 minutes, adding a little flour if necessary- keeping it a little sticky.
  • You want the dough to be sticky enough that it sticks to the bottom of the bowl a little bit, but not the sides.
  • After 3-4 minutes, cut up 3 Tbsp. of cold butter into little cubes and add to the mixing bowl and add 1 Tbsp. salt. Mix an additional 5-6 minutes until butter is mixed in to the dough, pull the bread down off the hook if needed throughout the mixing process. Again, you want the dough to be slightly sticky and stretchy.
  • Place dough in a large greased bowl and roll around a little to get it greased all around. Cover and allow to rise in a warm place for about an hour.
  • Punch dough down and divide into 3 equal pieces (flour your hands if the dough is too sticky for easier handling). Roll out each piece into a 12″ long loaf (like a fat snake). The dough should be the same thickness all the way across. Place on a non-stick baking sheet (I used a silicon baking mat) or a bread form pan. Cover and allow to rise 40-60 minutes, until dough doubles in size.
  • Preheat oven to 350 degrees.
  • Bake in oven for 12-25 minutes (check at 12 minutes) until bread is golden brown. Remove from oven and lightly run a little cold butter over the top(this will soften it up nicely).
  • Allow loaves to cool completely, then serve with all your favorite sub sandwich toppings!

For Filling the sandwich

Slit the bread for making the sandwich from the center, then spread mayonnaise & Dijon mustard to give the punch in flavor, then stuffed with juicy grilled chicken and roasted bacon, seasoned the stuffed ingredients with salt & crushed pepper, on the upper layer and on the bottom of the bread you can add Romain lettuce also for a eye appeal.

Drizzled with balsamic reduction, and Dijon mustard dip, served with tomato ketchup.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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