Spicy chicken chilli baguette - A taste of my school days

There’s something incredibly comforting about food that brings you back to simpler times. For me, one bite of a chicken chili baguette instantly transports me back to my high school and college years – long afternoons with my girlfriends, cozy corners at our favorite café, Mackmakeriet, and that unbeatable feeling of satisfaction after surviving a tough science test.

Mackmakeriet wasn’t just a café; it was our spot. A little sanctuary where we could drop our bags, order our favorite sandwiches, and talk about everything and nothing for hours. Out of all the delicious options, the chicken chili sandwich stood out. It was warm, spicy, creamy, and packed with flavor – perfect for those sleepy, post-exam afternoons when your brain felt like mashed potatoes. At least I did.

Sometimes, when my hunger was on another level (when you could eat anything), I’d go all in – order a whole baguette, half chicken chili, half chicken curry. It was the ultimate combo. I still dream about that flavor explosion.

Today, I want to share a version of that delicious baugette. It might not be exactly like the one from Mackmakeriet, but it’s close enough to make your soul smile :)

Ingredients:

• • 2 cooked chicken breasts, shredded or chopped
  • 1 small red chili, finely chopped
  • 1/2 red onion, sliced
  • Pickled jalapeños
  • 2 tbsp mayonnaise
  • half cup crème fraîche or sour cream
  • 2-3 tsp sweet chili sauce
  • 2 tsp paprika powder
  • Salt & pepper to taste
  • A squeeze of lime juice
  • Fresh coriander or dried parsley (optional)
  • Your favorite bread: baguette, ciabatta, or toast

  Optional add-ons:

  • Crisp lettuce
  • Tomato slices
  • Cheese (melts beautifully if you toast the sandwich!)

Metod:

1. Boil or pan-fry the chicken until fully done and season with salt, pepper and red paprika powder. Let it cool slightly, then shred or chop it finely. 

2. In a bowl, combine chicken, chopped chili, crème fraîche, sweet chili sauce, paprika, lime juice, salt, and  paprika powder. Stir until creamy and well-mixed. Taste and adjust seasoning if needed.

3.  Slice open your bread and generously spread the chicken chili mix inside. Add red onion slices,  jalapeños and if you like lettuce and tomato. Sprinkle over dried parsley.

4. Toast (optional but heavenly): For that café-style experience, toast the sandwich slightly in a panini press or oven until warm and lightly crispy.

That first bite...

Spicy and creamy with that perfect tang and crunch from red onion and jalapeños – it’s exactly what my younger self needed after battling Newton's laws or balancing chemical equations. And let’s be honest, it still hits the spot today after a long meeting or a rainy walk home.

So here’s to old cafés, good friends, and the flavors that never really leave you!

 Enjoy!