Gardenia Biscocho Chicken Inasal Sandwich with Chicken Oil Au Jus

by Jan Ivy Garovillas & Micaela Labalan, Far Eastern University


2 slices Gardenia Classic White Bread Thick Slice
1/4 cup cheddar cheese, grated
1/4 cup garlic
Unsalted butter
1 piece lemon grass stalk, for skewer
Chicken stock
Lolo rossa
Sweet potato, thinly sliced

For Marinade:
1 piece chicken thigh fillet
Annatto oil, as needed
1/4 cup garlic
2 Tbsp calamansi juice
1/4 cup white sugar
2 pieces lemon grass, chopped
Cane vinegar
Salt and pepper, to taste

For Basting:
Annatto oil
Calamansi juice
Unsalted butter


Heat grilling pan and grill chicken 5 minutes each side. Baste it with annatto mixture. Once cooked, cut into strips and set aside. Heat the remaining annatto oil and chicken stock in a pan, reduce and transfer to a ramekin. Set aside. Spread butter over Gardenia Classic White Bread Thick Slice evenly and dip in sugar. To assemble, lay the first piece of bread top with lollo rossa, grilled chicken, cheddar cheese and heat inside an oven until cheese is melted together with the second piece of bread. Remove from oven then top with the second piece of bread top with atsara. Serve it with fried sweet potato chips and au jus.