This hot chicken sandwich is a crave-worthy combo of crunch, salt and tang

Ingredients

• 4 chicken thighs

• 2½ tbsp Old Bay seasoning

• 2 garlic cloves, crushed

• 2 tbsp extra virgin olive oil

• 4 sebago potatoes

• ½ cup finely grated manchego cheese

• ½ cup aioli

• zest and juice of 1 lime

• 1 sourdough baguette

• ¼ small iceberg lettuce, leaves torn

• ½ cup bread-and-butter cucumber pickles

• 1 tbsp chopped dill

Method

1. Step 1

   Preheat the oven to 180C fan-forced (200C conventional). Line two large baking trays with baking paper.

2. Step 2

   Place the chicken in a bowl with 2 tablespoons of Old Bay seasoning, garlic, and 1 tablespoon of oil. Toss to coat the chicken pieces in the seasoning and set aside.

3. Step 3

   Thinly slice the potatoes to about 2mm thick. A mandolin is ideal for achieving uniform slices. If you don’t have a mandolin, use a sharp chef’s knife. Place the slices in a bowl with the remaining oil and toss to coat. Place the slices on the prepared trays in a single layer. Bake for 10-12 minutes, turning occasionally. Sprinkle the chips with half of the manchego and bake for another 2 minutes, or until golden and crisp.

4. Step 4

   Meanwhile, heat a chargrill pan over high heat until it’s smoking. Place the chicken in the pan and cook for 4-6 minutes on each side, until well-charred and completely cooked through. Rest the chicken briefly before slicing it thinly.

5. Step 5

   In a small bowl, add the lime zest and juice and the aioli and mix to combine.

6. Step 6

   Cut the baguette in half lengthwise, leaving a hinge on one side. Spread the lime aioli over both cut sides of the baguette. Top with lettuce, half of the cucumber pickles, and the sliced chicken. Scatter the chips with dill, the remaining Old Bay seasoning and grated manchego.

7. Step 7

   Cut the baguette into 4 equal-sized rolls and serve with manchego chips and the remaining cucumber pickles.