Mini sandwiches with smoked chicken and mango chutney
These mini sandwiches with smoked chicken and mango chutney are a real treat from the Big Green Egg! In partnership with Big Green Egg, we demonstrate just how easy it is to make amazingly special snacks with a hint of smoke and a summery twist. Perfect as a festive starter or as a snack with a summer drink.
Light the charcoal in the Big Green Egg. Place the stainless steel grid and heat to a temperature of 180 °C. When the kamado has reached a temperature of about 150 °C, place the skillet (Ø 27 cm) on the grid to preheat it.
In the meantime, peel and chop the shallots for the chutney. Peel the sweet potato and slice into cubes of approx. 5 mm. Peel the ginger and slice finely. Remove the stem and seeds from the cayenne pepper and slice the flesh finely. Peel the mango and cut the flesh away from the stone. Slice the flesh into cubes of approx. 5 mm.
To make the chutney, heat the olive oil in the skillet. Add the shallot and fry for 2-3 minutes. Add the ginger and sweet potato. Fry for about 5 minutes until the sweet potato is almost tender. Stir occasionally. Close the lid of the kamado after each time you stir.
Remove the skillet from the EGG. Add the cayenne pepper and mango. Pour the vinegar and tomato juice into the pan. Season with salt and pepper. Stir the mixture then transfer to a bowl to cool.
Place the corn-fed chicken fillets on a cedar grilling plank. Season with salt and pepper to taste. Remove the grid and sprinkle a handful of cherry wood smoke chips on the glowing charcoal. Place the heat shield and put the grid back in the EGG. Place the grilling plank on the grid. Close the lid of the EGG. The temperature will drop to about 130°C. Maintain this temperature. Smoke the chicken fillets for approx. 30 minutes until they have reached a core temperature of 70 °C. Measure the core temperature using a probe thermometer.
Remove the grilling plank with the chicken fillets from the EGG. Place the meat on a plate and allow to cool to room temperature. Remove the grid and place the cast iron grid in the EGG. Close the lid. Increase the temperature of the kamado to 200°C. In the meantime, finely chop the chives for the chutney. Add to the cooled chutney.
Place the slices of bread on the BBQ and grill for approx. 1 minute. Turn the bread and grill again for 1 minute. Place the bread on a plate.
Stir the olive oil through the rocket and arrange on a plate. Slice the smoked chicken fillets and arrange on the rocket. Top a slice of brioche bread with some rocket, add some of the chutney and top with a slice of smoked chicken.
