My chicken casse-croûte

In French, we call sandwiches casse-croûte (break the crust), but the truth is most sandwiches sold over the world, or even those made from bought bread rolls don’t deserve the name. There is nothing crusty. It’s soft to ultra-soft, and not really satisfying as after eating one… you just one more.
That’s not the case today as I made the bread.

It’s so hot that bread dough makes bubbles… I’d have got a ciabbata if I had let it in a cooler place. Next time.

That’s bread. After all.

A bit dense, but tasty and really crunchy.

Grainy mustard. Grilled chicken.

Bell pepper. Ruccola.
And I got a solid casse-dale !

Kabocha, grilled with the chicken.

Very filling and tasty.

3 thoughts on “My chicken casse-croûte

  1. Pingback: Dissection of a Summer kabocha, no waste « GOURMANDE in OSAKA

  2. Pingback: Cinderella gourmande, recipes of golden carriage « GOURMANDE in OSAKA

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