This guinea fowl sandwich is irresistible, every bite is a juicy and tasty experience. What ingredients do you need for this guinea fowl sandwich? Start by seasoning the juicy tomatoes in large slices. You do this with salt and pepper. The addition of hard-fried Padron peppers, deglazed in sherry vinegar, provides a savory and sour twist. Juicy guinea fowl that is crispy fried in butter with a hint of rosemary and garlic. Melted mozzarella on top of the guinea fowl. Homemade kimchi mayonnaise, a perfect balance between spicy and creamy, with a kick of kimchi, mustard, and a hint of lemon juice. And if that's not enough, all this is served on fresh sourdough bread, toasted in delicious guinea fowl butter.
Enjoy this fantastic sandwich and make it yourself!
Guinea fowl sandwich with kimchi mayonnaise, padron and mozzarella di bufala
Equipment
- Frying panfor the padron peppers
- Frying panfor the guinea fowl
- Hot air oven with grill functionfor melting the mozzarella
- Chef's knife and bread knife
- Cutting board
- Cutter or hand blenderto make the kimchi mayonnaise
Ingredients
- 2 pieces guinea fowl fillets with skin without bone
- 50 gram butter
- Rosemary and garlic to fry with the guinea fowl
- 1 large tasty red or yellow tomato cut into 1 cm slices
- 1 piece mozzarella di bufala cut into 1 cm slices
- 2 slices sourdough Bread
- Pepper and salt
Kimchi mayonnaise
- 1 egg
- 1 piece lemon only juice
- ½ tablespoon fine Dijon mustard
- 100 gram kimchi (fermented cabbage) available at Asian supermarkets
- 200 milliliter sunflower oil
Padron peppers
- 150 gram padron peppers cup cut off
- dash of sherry vinegar
- Coarse sea salt or fleur de sel
Instructions
Kimchi mayonnaise
- Place the egg, mustard, lemon juice and half of the kimchi in the cutter. Or if you make it with a hand blender in a high container in which you can mix it.
- Turn this all the way through until you have an even mass and then add the sunflower oil drop by drop while your cutter or hand blender is running. Don't do this too quickly, otherwise your mayonnaise will curdle!
- Then add the rest of the kimchi and mix until smooth.
Padron peppers and tomatoes
- Cut the tomatoes into nice thick slices of 1 cm and sprinkle them with pepper and coarse sea salt.
- Cut off the heads of the padron peppers.
- Place a pan on high heat, add some sunflower or olive oil and fry the padron peppers hard for about 2/3 minutes.
- Deglaze them with a dash of sherry vinegar and turn off the heat. Keep mixing this until the pan has cooled.
- Then add salt and pepper.
Baking guinea fowl and toasting bread.
- Preheat the oven to 220 degrees with the grill function on. Later the mozzarella is melted in this.
- Place a frying pan over medium/high heat and add a small dash of sunflower oil or olive oil.
- Fry the guinea fowl with the skin side until crispy. If necessary, place a heavy pan on top so that the skin side comes into even more contact with the pan.
- Turn the guinea fowl over. Now add the butter, garlic and rosemary. Be careful that the butter does not burn! So don't set your fire too high anymore.
- Drizzle some of the butter over the guinea fowl with a spoon. Repeat this about 20 times. This way the flavors of the herbs are even more absorbed into your meat.
- Fry the guinea fowl until it is done. If your guinea fowl does not cook quickly, you can always throw it on an oven dish in the oven. Discard the shortening not away. This is where you will toast your bread.
- Remove the herbs from the pan and fry the sourdough slices in the butter until golden yellow and crispy.
Building the sandwich
- Spread 2 good tablespoons of kimchi mayonnaise on one layer of the bread.
- Place the tomatoes on top.
- Place the padron peppers on top.
- Cut the guinea fowl into slices and place them again on top of the padron peppers.
- Cut the mozzarella into coarse slices and place on guinea fowl.
- Melt the mozzarella in the oven under the grill. This can take 4 minutes or longer, depending on your oven.
- Once the mozzarella has melted, you can place the lid of your sourdough on the sandwich. Halve the sandwich and enjoy!
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