Open Chicken and Chilli Jam Sandwich
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Serves 4
20 mins prep time
40 mins cook time
recipe courtesy of our friends at Abel & Cole
Open Chicken and Chilli Jam Sandwich Sandwich is a bold, vibrant, and satisfying dish that combines tender chicken, sweet heat, and rustic bread in a simple yet flavour-packed presentation. Perfect for lunch, brunch, or a relaxed dinner, this open sandwich delivers a delicious balance of comfort and excitement in every bite.
The base of the dish is a thick slice of artisan bread, such as sourdough or a hearty farmhouse loaf, toasted until golden and crisp. The crunch of the toast provides a sturdy foundation while adding texture and a subtle nuttiness that complements the toppings beautifully. It also helps soak up the juices and chilli jam without becoming soggy too quickly.
Tender chicken is the main component, typically grilled, roasted, or pan-fried until juicy and golden. Light seasoning allows the natural flavour of the chicken to shine through while ensuring it pairs perfectly with the more intense toppings. The chicken can be sliced, shredded, or served in chunks depending on preference.
The standout element is the chilli jam, which brings a perfect combination of sweetness, spice, and stickiness. Drizzled generously over the chicken, it melts into the warm meat and toast, creating a glossy glaze that ties the dish together. The gentle heat builds gradually, balanced by the jam’s fruity sweetness, making each bite rich and moreish.
To enhance the sandwich further, optional toppings such as peppery rocket, sliced red onion, or melted cheese can be added. These extras introduce freshness, sharpness, or creaminess, adding even more depth and contrast to the overall flavour profile.
Open Chicken and Chilli Jam Sandwich is a modern, fuss-free dish that feels both indulgent and accessible. It’s the perfect example of how simple ingredients, when thoughtfully combined, can create a truly satisfying and flavourful meal that stands out in its simplicity and bold taste.
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Ingredients
For the chicken
- 4 boneless and skinless chicken thighs
- A glug of olive oil
- A few sprigs of thyme (save a few for your jam)
For the Tomato Chilli Jam- 1 red onion, diced
- 6 tomatoes, diced
- ½ mug brown sugar
- 1 chilli, chopped
- A glug of balsamic vinegar
- 1 tbsp tomato purée
- Squeeze of lemon juice
- 1 tsp cumin seeds, ground
- A pinch of salt and pepper
For the Salsa- 1 mango, cubed
- A handful coriander, chopped
- 1 avocado, cubed
- Juice of 1 lime
To Serve- Crusty loaf
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Method
- Preheat the oven to 200°C/Gas mark 6.
- Pop the chicken thighs into a roasting tray. Add a glug of olive oil, a pinch of salt and pepper and a generous handful of thyme. Roast in preheated oven till skin is brown and crispy (approx 40 mins).
- Fry one onion in a large pan until soft; keep the other one for later. When the onion is done add your tomatoes, a few chopped sprigs of thyme, brown sugar, one chilli (the other one’s for the salsa), balsamic vinegar, tomato purée, lemon juice, cumin and a pinch of salt and pepper. Reduce till thick and sticky.
- Whilst the jam is bubbling away whip up your salsa. Pop your mango, red onion, avocado, coriander and chilli in a bowl. Add a pinch of salt and pepper to your lime juice, taste and drizzle over the salsa.
- Toast a slice of bread per person, smother with the chilli jam and pop your roasted chicken thigh on top. Serve with the salsa and a little extra jam if you fancy it.