Chicken Fillet Sandwich with Bun Bread

Ingredients

• For the dough: 6 cups flour (600 g), 1 tsp salt, 2 tsp sugar, 1 sachet yeast (10 g), 60 g butter, 1 egg, 250 ml milk (1¼ cups); for the dough improver: 60 g flour, 200 ml water Samoon buns
• 4 cloves Garlic
• 50 g Butter
• 1 tsp Oregano
• 1 kg Chicken breast
• 1 tsp Salt
• ½ tsp White pepper
• ½ tsp Ginger
• 5 tbsp Soy sauce
• Juice of 1 lemon Lemon juice
• 2 tbsp Olive oil
• 1.5 onions One and a half onions
• 2 tbsp Butter
• 200 g Mushrooms
• As available Kashkaval cheese
• As available Cheddar cheese
• 1 egg Egg for brushing the tops
• ½ cup Milk for brushing the tops
• A pinch Vanilla
• A drop Vinegar
• Approximately 50 g Butter for brushing the buns after baking
• For spreading on the buns Mayonnaise
• For serving Cocktail sauce

Instructions

1. To prepare the dough improver, combine 60 g flour with 200 ml water in a saucepan over the heat until it forms a Vaseline-like mixture, then leave it to cool.
2. In a mixing bowl, combine 6 cups flour with the salt, sugar, and yeast. Add the butter, egg, cooled dough improver, and warm milk, then knead the dough on the work surface until smooth and elastic.
3. Lightly oil a bowl, place the dough in it, and cover. Leave it in a warm, turned-off oven to rise for one-third of an hour.
4. After proofing, deflate the dough on the work surface, divide it into 8 equal pieces, and roll each piece to a suitable thickness on the work surface.
5. Roll each piece into a samoon bun shape, seal the ends well, and arrange on a baking tray lightly greased with oil.
6. Cover the tray and leave the buns in a warm place or in the turned-off oven to rise for 3–4 hours, until doubled in size.
7. In a bowl, mix the egg with ½ cup milk, a drop of vinegar, and a pinch of vanilla, then brush the buns on the tray with the mixture.
8. Bake the buns in an oven preheated to 200°C with bottom heat only. Place them in the middle of the oven and bake for 15–20 minutes, then give them light top heat to brown.
9. After removing the buns from the oven, brush the tops with butter, then cover for a few minutes so they remain soft.
10. Heat 50 g butter in a frying pan, add the crushed garlic and oregano, then toast the inside of the buns in this butter.
11. In a very hot frying pan, melt a piece of butter, add the coarsely chopped onion with a pinch of salt, then quickly caramelize the onion for several minutes, stirring.
12. In the same pan, add the mushrooms cut into small slices with a pinch of salt. Stir until softened and lightly browned, then set aside.
13. In the same pan, add the marinated chicken and spread it out immediately. Stir until it changes color, cooks through, and takes on color underneath.
14. Assemble the sandwich by placing the caramelized onions and mushrooms, then the kashkaval and cheddar cheeses, over the chicken inside the toasted samoon bun.
15. Cover the pan or sandwich with a lid, with a drop of water to help the cheese melt, then remove from the heat once the cheese has melted.
16. Spread the buns with mayonnaise before filling, and add cocktail sauce when serving.