The Multigrain SO moelleux The Caesar sandwich

Recipe for 10 sandwiches


Product used
The 140g Multigrain SO moelleux

  1. Ingredients

    • 200g water
    • 100g parmesan
    • 1.2g agar
    • 200g olive oil
    • 2g glice
    • 200g white vinegar
    • 150g water
    • 125g sugar
    • 14.5g salt
    • 6.5g garlic powder
    • 25g dill
    • 15 eggs
    • 50g broccoli heads
    • 50g salted peanuts
    • 60g groundnut oil
    • 10g peanut butter
    • 10g lemon juice
    • 10g white balsamic vinegar
    • 50g Collioure anchovy fillets
    • 10 chicken breasts with skin
    • Salt and Pepper
    • 1 sprig of thyme
    • 2 romaine lettuces
    • 100g Parmesan shavings


    1. To prepare the Parmesan mayonnaise, heat the water and the Parmesan, mix and strain to obtain a Parmesan whey. Combine the whey and the agar, boil for 2 mins and put in the fridge. Dissolve the glice flakes in the oil at 50°C. Blend the Parmesan whey and add the oil with the dissolved flakes.
    2. For the pickled marinated egg yolks, prepare the pickle base by boiling the white vinegar, water, salt, sugar, salt, garlic powder and dill in a saucepan. Leave to cool.
      Separate the egg yolks from the whites, put them in silicon moulds shaped like little tarts, cook for 25 mins in a steam oven at 70°C, take them out, put them in the cold pickle base and marinade them for at least 12 hours.
    3. To prepare the broccoli, peanut and anchovy condiment, blend together the peanuts, anchovies, peanut butter, lemon juice, balsamic vinegar and groundnut oil. Finish by adding the broccoli heads and chill.
    4. For the chicken breasts with crispy skin, remove the skins from the chicken breasts and cook them between two
      baking sheets with greaseproof paper for 45 mins at 140°C. Season the chicken breasts with salt and pepper, roast them, remove them and put them in the fridge. Once the skins are really crispy, put them into an airtight container.
  2. Procedure

    1. Cut the bread in half and spread it with the condiment. Cut the egg yolks into quarters and place them on the bread.
    2. Add the finely sliced chicken breasts, cover with the Parmesan mayonnaise and add the romaine lettuce leaves. Garnish with slivers of crispy chicken skin and Parmesan shavings.