Roasted Chicken Breast and Grilled Vegetables Sandwich

Method

1. Slice the rustic bread and toast it on a hot grill with extra virgin olive oil, salt, and pepper until crispy (bruschetta-style).
2. In a pan, heat a little olive oil and butter. Add garlic cloves, rosemary, salt, and pepper.
3. Add chicken thighs (pre-cooked or raw) and cook until golden and cooked through. Set aside.
4. Separately fry the chicken skin in the same pan until crispy. Set aside.
5. In the same pan, add a splash of water and a little oil. Add boiled potatoes (cut into pieces), boiled fennel, and zucchini. Cook until lightly browned.
6. Season the vegetables with chili pepper, curry (optional), and fresh herbs like basil or rosemary.
7. Toast the inner side of the bread in the pan to absorb the pan juices.
8. Assemble the sandwich: on the bottom slice, layer fennel, potatoes, chicken, zucchini, crispy chicken skin, and grated Parmesan cheese.
9. Place the top slice on the sandwich, press lightly, and let it rest for a few minutes.
10. Before serving, optionally drizzle with the chicken roasting juices or jalapeño sauce, and sprinkle with tomato powder.
11. Cut the sandwich with a decisive motion and serve immediately.