The Parrot Recipe

Prepare the sauce

In a medium bowl combine mayonnaise, Dijon mustard, olive oil, red wine vinegar, dried oregano, salt and black pepper. Whisk until smooth and slightly emulsified. Taste and adjust salt or vinegar for brightness.

Prepare rolls and produce

Slice each ciabatta roll horizontally. Arrange tomato slices on a paper towel and lightly salt both sides; set aside to drain for 5 minutes to avoid soggy sandwiches. Rinse and dry lettuce leaves.

Assemble sandwiches (buffet style)

Lay bottom halves of the rolls on a large serving tray. Spread about 1 tablespoon of the prepared sauce on each bottom half. Layer evenly with 75 g of turkey (approx), 50 g of ham, one slice of cheese, 2–3 tomato slices, a lettuce leaf, and a few rings of pickled banana pepper. Spoon another 1 teaspoon of sauce on the top half and place over the sandwich. Repeat for all rolls.

Finish and garnish

Brush tops lightly with a few drops of olive oil and sprinkle with a pinch of chopped parsley. If transporting or holding on a buffet, wrap loosely in parchment and place paper sandwich picks through the center to hold together. Keep covered and refrigerated until service; remove cover 10 minutes before serving.

Make the satay marinade/sauce

In a bowl whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, minced garlic, and grated ginger until smooth. Reserve 1/3 cup of the mixture as a dipping sauce and set aside in the refrigerator. Use the remainder to marinate the chicken.

Marinate chicken

Place chicken strips in a shallow dish or zip-top bag and pour the satay marinade over them. Toss to coat, press out excess air, and refrigerate for at least 30 minutes or up to 4 hours.

Skewer and cook

If using wooden skewers, soak them in water for 20 minutes. Thread 3–4 strips of chicken onto each skewer. Preheat a grill or grill pan to medium-high and brush with vegetable oil. Grill skewers 3–4 minutes per side until charred at edges and internal temperature reaches 75°C (165°F). Alternatively, bake on a sheet at 200°C (400°F) for 10–12 minutes, turning once.

Serve

Arrange satay skewers on a warmed platter and sprinkle with crushed peanuts and chopped parsley. Serve with the reserved peanut-coconut dipping sauce on the side in a bowl.

For self-serve iced tea and lemonade: prepare iced tea by brewing strong black tea (about 12–14 tea bags per 6 liters) and sweeten lightly while warm if desired. Chill thoroughly. For lemonade, combine 1.5 liters fresh lemon juice with 2.5 liters water and sugar to taste (approx 500 g sugar for light sweetness), stirring until dissolved. Add ice and sliced lemons and limes in beverage dispensers. Keep bottled water chilled. Refill ice frequently.

Arrange sandwiches on large platters, alternating types if you prepare variations. Garnish edges with chopped parsley and extra pickled peppers. Place beverages nearby with cups, napkins and ice. For buffet flow, label items (eg. "The Parrot Sandwich — turkey & ham" and "Chicken Satay — optional warm"), and keep hot items covered until serving to maintain temperature.