pronto pollo scone chicken products

Yes, it’s easy to fall into a sandwich making (and eating) rut; we can all use a little inspiration from time to time. Here are my top tips for creating a delicious off ering: The bread – OK, when I say sandwich, I really mean any kind of bread with a fi lling. The bread is the palette on which you can start creating your own sandwich magic. There are a multitude of styles to choose from, but the key is freshness.

Pronto Pollo for:

Cooked chicken
Sandwich fillings
Salad toppings
Pizza toppings
Chicken products
Erskineville
9519 3314

Funk it up a little with a piadina (pan toasted wrap) or a chewy sourdough, or use a pitta bread or a crunchy French baguette. The ingredients will determine the type, fi rmness and thickness of bread you need. If you can bake your own bread, you will be on a winner. It’s hard to beat the aroma and just out of the oven crunchiness of freshly baked bread. Otherwise, there are more and more local artisan bakeries specialising in breads with great texture and character. The fi lling – whether it’s a wrap or something more traditional, it’s a good idea to limit the number of fi llings so the fl avours don’t get too muddled. A good rule of thumb is four or fi ve fi llings. Of course, its no good having gone to the trouble of sourcing great bread if the fi llings aren’t up to the task. There are several companies providing creative sandwich fi llings: the Pronto Pollo classic mix is a blend of oven roasted chicken breast, whole egg mayonnaise, fresh herbs and spices – simple and delicious. Also, don’t forget your vegetarian customer – a good salad selection is a start. I had a roast eggplant, garden herb cream cheese, hommus and tabouleh pitta recently that was perfect. The combination – this is easier than you think. The more combinations I try, the more I like. Just keep it simple and rely on the quality of the ingredients rather than the quantity; too many fi llings can make a sandwich unmanageable. Build your sandwich in the following way: the bread, butter if necessary (margarine has no place on a sandwich), relish, protein, vegetables, soft salad, then bread. Use ingredients like shredded carrot to anchor other ingredients like beetroot into the sandwich. Also, if tomato is in the sandwich and the customer wants salt, it goes magically on the tomato! Heat – especially in winter, a toasted sandwich