Ok, so I burnt the outside a little bit. I don’t make toasted sandwiches much these days but when I do, they tend to be pretty amazing. This one even has a name, we used to call it the ‘Dolce’. We named all our sandwiches back when we had cafe, waaaaay back in the late 90s in the corporate ghetto of North Sydney. This one is called The Dolce because in classical music, when you play something ‘dolce’ you play it softly and sweetly and that is kind of what this sandwich is all about. All the softness of the filling, held together by the sweet spice of the sweet chilli sauce.
Because I’m not in the habit of eating bread after breakfast, because it’s not 1998 and because I’m not a 25 yr old man, I don’t own a toasted sandwich maker anymore. We used to call them jaffles. Is that still a thing? If you also don’t have the convenience of owning an appliance for this job, then you have two options. You can make it as a toasted open grill or or you can butter the outside of the bread and fry it up in a pan. I highly recommend you make this toasted sandwich on the big slices of ciabatta and smothered with Lurpak Spreadable to get the outside all crisp and brown.
The Dolce Recipe
Cooked chicken pieces
Sweet chilli sauce
Cheddar or Swiss cheese, sliced
Come on…you know how it goes.