Zin sliced bread with Roasted Chicken & Aromatic Mayonnaise Spread (light)

INGREDIENTS

For the Zin sliced bread

• 1.000 gr. Zin Petromilou flour
• 500 gr. Rekor Friganias flour
• 30 gr. salt
• 45 gr. yeast
• 90 gr. colored margarine
• 150 gr. sour dough
• 900 gr. water

For the sour dough

• 1.000 gr. Extra Zimoto flour
• 100 gr. vinegar
• 400 gr. water
• 3 gr. yeast

For the filling

• low-fat aromatic mayonnaise spread
• lettuce leaf
• thin slices of freshly roasted chicken or smoked turkey or frozen chicken nuggets cut in half lengthwise
• low-fat feta

For the spread

• 4 tbsp mayonnaise(25% fat)
• juice and zest of 1 lime
• 1 tsp icing sugar
• pepper to taste
  Mixture lasts 3 days

INSTRUCTIONS

For the sour dough

1. Mix on 1st speed for 10 minutes and then place in a closed container and set aside outside the fridge
2. Use at least 24 hours later

For Zin sliced bread

1. Mix all the ingredients together for 3 minutes on the 1st speed and for about 5 - 7 minutes on the 2nd speed
2. Immediately cut 1,200 gr dough for 600 gr sliced bread baking tin.
3. Ferment for about 50 - 60 minutes (before dough reaches the rim of the baking tin)
4. Cover with lid and bake with steam at 210°C for at least 50 minutes
5. Once it has been baked and has cooled down well, cut in the sliced bread machine

For the filling

1. Season the chicken breast with olive oil, salt, pepper and a pinch of oregano and roast in the oven at 180°C.
2. Once cooked, place the roasted chicken breasts in the fridge to cool down well.
3. If the store has a meat cutting machine, cut the chicken into thin slices, otherwise use a knife to cut slanted thin slices.
4. Spread the aromatic mayonnaise on both slices of bread (not more than 40 gr.)
5. Add the lettuce leaves and the chicken slices on top of that
6. Place the low-fat cheese on top of the chicken
7. Close and cover the sandwich in plastic wrap (if a triangular plastic pocket exists, cut triangularly and store in pocket)