Butter chicken! In a sandwich! Why not?
I made this over the weekend on a Global Morning TV segment here in Calgary, to help spread the word about the Canada’s Best Sandwich Contest – hosted by ACE Bakery in celebration of their 20th Anniversary. Their second annual sandwich contest is bigger and better than ever – with a Grand Prize of $20,000. And I’m honoured to be part of it, as a sandwich judge!
Entries can be submitted until September 24th, at which point we’ll select 4 regional finalists who will be flown to Toronto from October 16-18 for the sandwich showdown. Each will win $1,000 for themselves and $1,000 for their charity of choice.
Then our judging panel – myself, Bob Blumer of Food Network Canada and ACE’s Master Baker, Marcus Mariathas – will choose a Grand Prize winner who will take home $20,000-$10,000 for themselves and $10,000 to share with their charity of choice. Amazing, don’t you think?
Last years finalists came up with amazing creations, including grilled lobster on ACE Olive Oval, a veal cutlet on ACE Rosemary Focaccia, tequila lime chicken on an ACE Ciabatta Roll, and the Grand Prize winner was a fantastic lemongrass steak banh mi on a crusty ACE Baguette.
Ready to enter your own creation? You can do it here.
Or make this drippy, delicious butter chicken sandwich – the chewy, crusty baguette makes a perfect vehicle for all that creamy butter chicken goodness. Who needs naan?
Butter Chicken Sandwiches
canola or olive oil, for cooking
1 onion, halved and thinly sliced
4-5 garlic cloves, crushed
1 28 oz. (796 mL) can San Marzano-style tomatoes (or whole tomatoes, plus 2-3 Tbsp. tomato paste)
1-2 Tbsp. chili powder
2 tsp. curry paste or powder
1-2 tsp. garam masala (optional)
2 cups chopped or shredded roasted chicken
1/2 cup whipping cream or full-fat plain yogurt
1-2 fresh baguettes
In a large, heavy skillet, heat a drizzle of oil over medium-high heat. Add the onions and saute for 5 minutes, until soft. Add the garlic and cook for another minute or two.
Add the tomatoes, chili powder, curry paste, garam masala and cinnamon and bring to a simmer. Add the chicken and cook for 10-15 minutes, until the mixture thickens. Add the cream and cook until heated through. Season with salt and if it seems too thin, simmer until it thickens.
Scoop into a chunk of buttered baguette that has been cut open like a book, keeping the bottom intact. Top with fresh cilantro and serve immediately. Serves 4-6.