Frenchie Recipe

Name: Cheese On Top Furn el Chebbaks FRENCHIE Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: French
Ingredients: 1 piece boneless skinless chicken breast; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 1 tbs olive oil; 1 piece white baguette (about 10–12 inch); 3 tbs garlic mayonnaise; 6 slices dill pickle slices; 2 leaves lettuce leaves (butter or romaine), washed & dried; 4 slices tomato; 1 tsp lemon juice; 0.5 tbs soy sauce (or Worcestershire); 300 g frozen or fresh thick-cut fries (import-style); 2 tbs vegetable oil (for frying or tossing); 1 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 1 tbs butter (softened, for toasting baguette interior); 1 tbs fresh parsley (finely chopped)

Inspired by Cheese On Top Furn el Chebbak

Time40m

Serves1

Fresh grilled chicken breast, garlic mayo, pickles, lettuce, tomato slices, imported fries, served in white baguette

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Ingredients

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Sandwich

1 piece boneless skinless chicken breast

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1 tbs olive oil

1 piece white baguette (about 10–12 inch)

3 tbs garlic mayonnaise

6 slices dill pickle slices

2 leaves lettuce leaves (butter or romaine), washed & dried

4 slices tomato

Seasoning & Marinade

1 tsp ReaLemon lemon juice

1/2 tbs soy sauce (or Worcestershire)

Imported fries (side)

10.6 oz (300 g) frozen or fresh thick-cut fries (import-style)

2 tbs vegetable oil (for frying or tossing)

1 tsp fine sea salt

1/4 tsp freshly ground black pepper

Finishing (optional)

1 tbs butter (softened, for toasting baguette interior)

1 tbs fresh parsley (finely chopped)

Method

Sandwich

Prepare chicken

Pound the chicken breast to an even thickness (about 1/2 inch) if it is very uneven. Pat dry with paper towels.

Marinate briefly

In a small bowl combine salt, black pepper, garlic powder, lemon juice and soy sauce. Rub the mixture over both sides of the chicken and let rest 10–15 minutes at room temperature (or up to 1 hour refrigerated).

Grill chicken

Preheat a grill pan or outdoor grill to medium-high (about 400°F/200°C). Brush the chicken with olive oil. Grill 4–6 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the surface has good grill marks. Transfer to a cutting board and let rest 5 minutes, then slice thinly to fit the baguette.

Prepare baguette

Slice the baguette lengthwise, leaving a hinge if desired. Optionally spread the interior with softened butter and toast lightly on the grill or in a hot pan until golden (about 1–2 minutes).

Assemble sandwich

Spread garlic mayonnaise evenly on both cut sides of the baguette (about 2 tablespoons on the bottom, 1 on the top). Layer lettuce leaves on the bottom, add tomato slices, arrange sliced grilled chicken on top, then place dill pickle slices over the chicken. Close the baguette, press gently, and cut into 2 portions if serving two.

Imported fries (side)

If using frozen fries, cook according to package instructions for best texture (oven-bake or air-fry). For fresh fries: preheat oven to 425°F (220°C), toss the 300 g fries with 2 tablespoons vegetable oil, spread in a single layer on a baking sheet, and bake 20–30 minutes, flipping halfway, until golden and crisp. Immediately season with fine sea salt and freshly ground black pepper to taste. If deep-frying, heat oil to 350°F (175°C) and fry in batches until golden (4–6 minutes), drain on paper towels, then season.

Optional finish: toss fries with finely chopped parsley for color and a light herb note.

Finishing & service

Place the assembled sandwich on a plate alongside a generous portion of the hot imported fries. Serve immediately while the chicken and fries are hot.

Suggested garnishes: extra pickle on the side, a lemon wedge, or a small ramekin of extra garlic mayo for dipping.