Roast chicken poutine sandwich

Ingredients

• 3 chicken marylands
• 2 tbsp oil
• 1 bunch fresh thyme
• 1 head garlic
• Japanese mayonnaise 
• Leftover poutine gravy 
• Liquid seasoning (sold under Knorr brand, substitute soy sauce)
• 6 slices sourdough bread
• Butter, for spreading
• Fries
• Mozzarella cheese, shredded 

Instructions

1. Preheat your oven to 180°C, fan forced. 
2. Season chicken marylands with salt, oil, thyme and garlic and roast for 30 minutes or until the chicken is cooked through and golden brown. 
3. Remove chicken and cool, then shred the meat and skin. 
4. Squeeze the garlic out of its skins and mix through Japanese mayo to make roast garlic mayo, it doesn't need to be completely smooth, some pieces of garlic are great for texture. 
5. Gently heat your gravy in a small pot over medium heat, add any roasting juices into the pot and season with liquid seasoning, salt and pepper. Add fresh thyme to the gravy at the end and stir through. 
6. Butter the outside slices of bread, layer garlic mayo, roasted chicken, fries and mozzarella. Place in a sandwich press, butter sides out, and toast for 5 minutes or until the bread is golden brown, the cheese has melted and the fries and chicken have warmed through. 
7. Use a serrated knife to slice the sandwich, serve with a bowl of gravy on the side to dip.

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.