Chicken Vegetable and Curry Filone

1 multigrain Filone loaf
1 chicken breast
5 tablespoons of curry
2 teaspoons of plain yogurt
1 carrot
1 red bell pepper
1 yellow bell pepper
1 zucchini
1 teaspoon od rustic mustard
1 teaspoon of lemon juice
1 teaspoon of mayonnaise
Extra virgin olive oil
To make this tasty curried vegetable and chicken sandwich, first marinate the sliced chicken breast with mustard, a tablespoon of oil and plenty of lemon juice. Heat the grill to 150° and cook the slices 2 minutes per side; meanwhile, julienne the vegetables and season with salt and let them rest in a colander for 10 minutes. Dry them gently with kitchen paper then season them with mayonnaise mixed with yogurt and curry. Spread the freshly toasted bread slices with chutney (a fruit or vegetable sauce with a sweet and sour, spicy flavor found in supermarkets) and stuff them with the chicken strips and vegetables. The curried vegetable and chicken sandwich should be served with a side of fries or green potatoes that go well with the taste of the chicken and curry. The drink that goes best with this dish is ice-cold dark beer, which will contrast the bright flavors of the spices in the sandwich with its bitter aftertaste.