Ingredients:
- 60 g Iceberg lettuce
- 80 g chicken breast or sliced chicken
- 5 tablespoons mayonnaise
- 1/2 tablespoon Worcestershire sauce
- 1 lemon
- 1 egg
- 1 clove garlic
- 6 marinated anchovy fillets
- 30 g shaved parmesan
Instructions:
Bake the pinsa sandwich at 240°C for 5 minutes. Let it cool and cut in half. Cut Iceberg lettuce into strips. Cook 1 hard-boiled egg, peel, and slice. Crush anchovies. Peel and crush garlic. Grate the zest of the lemon and squeeze a little juice. Mix everything with mayonnaise and add Worcestershire sauce. Fry chicken strips in a little olive oil until golden and cooked. Season with salt and pepper. Spread the vinaigrette on both sides of the bread, arrange the lettuce and chicken strips, and sprinkle with Parmesan shavings.
