Premium Sandwich

For the chutney, score the tomatoes with a cross on the bottom, place them in a bowl, and pour over boiling water. Let them sit briefly, then peel, quarter, and remove the stalk ends. Chop the flesh finely. Peel the onions and garlic. Dice the onions and finely chop the garlic.

Toast the mustard seeds and coriander in a dry pan until fragrant. Add the tomatoes, onions, garlic, salt, vinegar, and sugar. Simmer gently for about 30 minutes, stirring occasionally. Set aside to cool.

For the avocado cream, drain the Kühne fine cornichons and reserve the pickle juice. Halve, pit, and peel the avocado. Blend the flesh with 1 tbsp of the pickle juice, crème fraîche, mustard, and lime juice until smooth. Dice the cornichons and chop the dill. Stir both into the cream and season with salt and pepper.

For the sandwiches, preheat the oven to 180 °C (fan). Line a baking tray with parchment paper. Brush the bacon slices on both sides with maple syrup and lay them on the tray. Bake in the hot oven for about 10 minutes until crispy, then set aside to cool.

Rinse the chicken breast fillets, pat dry, and season with salt and pepper. Heat oil in a non-stick pan and fry the fillets over medium heat for 3–4 minutes per side, depending on thickness. Remove from the pan, wrap in foil, and let rest.

Toast the bread slices in the remaining frying fat. Wash the salad and tomatoes, then slice the tomatoes.

For the fried cucumbers, drain the Kühne sandwich cucumbers and pat thoroughly dry with kitchen paper. Mix flour with a pinch of salt and pepper in a bowl. Beat the egg in a second bowl. Place the panko in a third bowl. Coat the cucumber slices in flour first, shaking off excess. Dip in egg, then coat in panko, pressing gently to ensure the cucumbers are completely covered. Repeat with all slices.

Heat vegetable fat in a pan to about 170 °C. Fry the coated cucumbers in batches until golden brown. Drain on kitchen paper and season immediately with salt.

To serve, slice the chicken breast. Spread avocado cream on the bread, then layer with salad, chicken, bacon, and tomato. Add a little chutney and top with the fried cucumbers.