Curry Chicken Sandwich with Babaganoush

by Chef Maurizio Ferrari


Procedure for Marinade:

Bring 1quart of water to the boil and add the Haco Swiss Red Curry Soup. Let it cool down. Meanwhile at this point, add the fresh cilantro, garlic and chicken and leave it to marinade for at least 4 hours.

Procedure for Babaganoush:

Add all the ingredients in a food processor and blend until smooth.

To Prepare Sandwich:

Cook the chicken on the grill few minutes on each side. Spread the Babaganoush on the Curry Bread, add the chicken, sliced red onions, sprouts, cilantro and Menu Soleggiati.


3 lb boneless chicken breast (cut in half)

6 large curry breads

Ingredients for Menu Soleggiati:

• 1/2 cup Menu Cipollini onions

• 2 tbsp cilantro

• 1 cup sprouts

Ingredients for Marinade:

• 3 oz Haco Swiss Red Curry Soup

• 2 oz fresh cilantro

• 2 garlic cloves

• 2 garlic cloves

• 1 lb Menu Grilled Eggplant

• 1 oz Nellie & Joe's Famous Key West Lime Juice

• 2 oz of thahini

• 1 tbsp fresh mint leaves

• 1 oz oil from eggplant

• 1 tbsp of extra virgin olive oil

• Pinch of Haco Swiss Hacomat Seasoning