SANDWICH WITH SOURDOUGH BREAD AND CHICKEN SALAD

We prepare the bread rolls. In a large bowl, place the sourdough bread mix and add the water in which we have dissolved the yeast

Knead until dough becomes smooth and elastic. Allow to rest for 10 minutes

Knead the dough again and let it rest for another 10 minutes

Form 4 equal sized loaves and place them on a baking tray, covered with baking paper

Leave them covered in a warm place for about 50 minutes

Scrape the surface of the dough with a sharp knife and bake in a preheated oven with resistances at 200°C for about 40 minutes

Take off the oven, allow to cool and prepare chicken salad

Add the yogurt, mayonnaise, mustard, vinegar, a little salt and freshly ground pepper to a bowl and stir until the sauce is homogenized

Add the chicken, grapes, pepper and parsley and mix well, to combine the ingredients. Store the chicken salad covered with a transparent film in the reftigerator until the sandwiches are set up

To make the sandwiches, cut the bread loaves in the middle, put a few tablespoons of chicken salad on each, spread it evenly over the bread, close them and serve