Chicken & Persimmon Sandwiches

With the autumn breeze comes the perfect season for persimmons. Their thin, fragrant, and sweet skin makes them delicious to eat fresh, and they’re surprisingly amazing in sandwiches as well!

Persimmons are not only rich in vitamin C and beta-carotene but also possess strong antioxidant properties. This has led some to believe that persimmons can help improve skin health. However, it’s important to remember that persimmons should not be eaten with crab, so be sure to keep this in mind!

As autumn arrives, not only is it the season for abundant persimmons, but it's also a great time for outdoor outings. Taking advantage of the crisp fall weather, BigBoy crafted a unique sandwich using persimmons and chicken breast. The unexpected flavor combination pairs remarkably well, making it a perfect choice for a picnic or takeaway.

Ingredients (serve 2)

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Chicken Breast	500g
Baguette / Toast	few slices
Persimmons	2 bulbs
Mixed Salad Leaves	100g
Thyme	1-2 sprigs
Mayonnaise	to taste
Salt	½ tsp
Ground Black Pepper	to taste
Oil	to taste

Steps

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1. Prepare a pot of water, bring it to a boil, then turn off the heat. Add the chicken breasts, cover with a lid, and let them cook for 10-12 minutes (depending on the thickness of the chicken).

2. Preheat the oven to 140°C (280°F) and bake the bread for 10 minutes.

3. Pat dry the chicken breast with paper towels. Heat a skillet over medium heat, add a suitable amount of oil, and place the chicken breast in the pan. Cook until both sides are golden brown, seasoning with thyme, salt, and black pepper during cooking. Once cooked, let the chicken rest for 10 minutes before slicing.

4. Peel the persimmon and cut it into thick slices. Remove the seeds.

5. Once the bread is toasted, slice it and spread a layer of mayonnaise on top.

6. Finally, layer the salad leaves, persimmon slices, and chicken on the bread. You can add an extra layer of mayonnaise or balsamic vinegar according to your preference.