$10,000 World Championship Sandwich Recipe - Mediterranean Chicken Kafta Pita with Goat Cheese Tzatziki and Curried Onions.
In the heart of culinary competition at the World Food Championships, where chefs from around the globe showcase their skills and creativity, Damon Holter emerged as the undisputed sandwich champion with his extraordinary Mediterranean Kafta Pita Sandwich. Infused with the rich and diverse flavors of the Mediterranean, Damon's creation not only won the judges' hearts but also secured him the prestigious title of World Sandwich Champion, along with a well-deserved $10,000 prize.
Check out the recipe below to discover how to replicate this award-winning sandwich in your home kitchen, where Damon holds back nothing with in-depth tips and tricks for cooking for a group.
$10,000 World Championship Sandwich - Mediterranean Chicken Kafta Pita
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Damon Holter's journey to becoming the World Sandwich Champion was paved with innovation, passion, and a deep understanding of flavor. By choosing the best quality ingredients and elevating them with Croix Valley's sauces and seasonings, Damon created a masterpiece that captivated the judges and secured his place in culinary history.
The fusion of the bold Mediterranean spices and the sweet and smoky notes of Croix Valley's sauces showcased Damon's culinary prowess and creativity. The perfectly fried kafta patties, coupled with the freshness of the vegetables and the creaminess of the tzatziki sauce, created a harmonious symphony of flavors that set Damon's creation apart from the competition.
Damon Holter's victory at the World Food Championships is a testament to the power of creativity, skill, and the right combination of flavors. The Mediterranean Kafta Pita Sandwich, enriched with Croix Valley's sauces and seasonings, has rightfully earned its place as a world-class dish. As you embark on recreating this award-winning recipe in your kitchen, savor the flavors that crowned Damon Holter the World Sandwich Champion, and let the culinary journey inspire your own gastronomic adventures.Author
1 Medium Yellow Onion, Sliced
2 Tbsp Butter
2 Tbsp Curry Powder
Pickled Banana Peppers, drained and patted dry
Croix Valley Hot ‘N Spicy Sauce & Marinade.
1.5 cups All Purpose Flour
4 Tbsp Croix Valley Spicy Barbecue Booster
Croix Valley Garlic Parmesan Wing & BBQ Booster
Canola Oil for frying
1 cup Red Onion, finely diced
1 cup Cucumber, finely Diced
1 cup Roma Tomato, finely diced
2 Tbsp Croix Valley Southwest Barbecue Booster
3 Tbsp Extra Virgin Olive Oil
1 cup plain Greek yogurt
1 Tbsp Croix Valley Garlic Barbecue Booster
4 Tbsp Fresh Dill weed, minced
1 clove garlic, minced
1 cup English Cucumber, shredded and minced
4 oz Chevre Goat Cheese
2 Tbsp Fresh Squeezed Lemon Juice
2 Tbsp Whole Milk (or as needed to achieve desired consistency)
2 cups chopped Romaine Lettuce
1 Tbsp. Croix Valley Garlic Barbecue Booster
White Pita Bread (as many as needed for quantity of sandwiches being made)
Sliced Mozzarella Cheese
Canola Oil for Frying
2 Tbsp Ground Cumin Seeds
1.5 Tbsp Smoked Paprika
1.5 Tbsp Ground Coriander Seeds
2 tsp Ground Caraway Seeds
2 tsp Salt
2 tsp Granulated Garlic
½ tsp Oregano Leaf, ground
½ tsp. Dried Mint Leaf, ground
½ tsp. Cayenne Pepper
½ cup Feta Cheese Crumbles
1 tsp. Curry Powder
1.5 pounds Ground Chicken
1 ½ cups Curley-leaf Parsley, Chopped
1 cup Yellow Onion, finely minced
1 Tbsp Garlic, Minced
4 Tbsp Croix Valley Greek Barbecue Booster
Curry Fried Onions
Crispy Fried Banana Peppers
Southwest Vegetable Relish
Goat Cheese Tzatziki
Seasoned Pita Bread
Curry-Seasoned Feta Cheese
Kafta Chicken Patty
For the Curry Fried Onions
Melt butter in a frying pan and saute onions until tender and slightly translucent.
Stir in Curry Powder, transfer to a foil pouch, and hold warm in 180-degree oven until ready for use.
For the Banana Pepper Straws
Drain Banana Peppers and pat dry with Paper Towel.
In a zippered bag or other container, cover Banana Peppers with a light coat of Hot ‘N Spicy. Combine well and let set for at least 15 minutes (the longer the better to allow for deeper penetration of flavor)
Combine flour and seasoning. Once oil is heated to 350 degrees, dredge marinated Banana Peppers in flour, transfer to fryer and cook until golden brown.
Drain from oil, coat with Parmesan Garlic Wing Booster and keep warm in oven until ready for use.
For the Vegetable Relish
Combine all ingredients, mix thoroughly and set aside until ready for use.
For the Tzatziki Sauce
Place cucumber in a cheesecloth and express all excess moisture.
Combine all ingredients thoroughly and set aside until ready for use.
For the Lettuce
Wash Lettuce and pat dry with paper towel. Chop into bite-sized pieces.
Add Garlic Booster and toss to combine well. *Do not season lettuce any longer than 15 minutes before assembling sandwiches, as salt will continue to draw out excess moisture the longer it sits.
For the Pita Bread
Fry Pita Bread in pan of shallow 350-degree oil for approximately 30-30 seconds per side, until Pita takes on a slight golden brown exterior.
Pat Pitas dry with a paper towel and season exterior with Harissa seasoning.
Place sliced Mozzarella on interior of Pita Bread and place in 180 degree oven to melt cheese and keep warm until ready for use.
For the Harissa Seasoning
Combine all ingredients and place in shaker container.
For the Curry-Seasoned Feta
Coat Feta Crumbles in Curry Powder and toss lightly until well combined.
For the Kafta Chicken Patty
Combine all ingredients
Form the meat into balls approximately the size of a baseball and place between 2 sheets of parchment paper.
Flatten balls using a heavy object (like a cast iron skillet) to form into patties roughly the same size as the pita bread, approximately 5/8” thick.
Remove one layer of parchment paper and place meat in a skillet at medium-high heat. Cook for approximately 45 seconds until other piece of parchment paper begins to loosen.
Remove top piece of parchment paper, flip patty and continue to cook for approximately another 45 seconds until the patty is opaque and internal temperature has reached 160 degrees minimum.
Remove from skillet and keep warm until ready to assemble sandwich.
ASSEMBLE THE SANDWICH: Build in the following order from the bottom up:
Start with the Seasoned Pita on the bottom, cheese side up.
Place Kafta Patty on the Pita and fold to hold the remaining ingredients.
Add Goat Cheese Tzatziki.
Add Seasoned Lettuce.
Add Southwest Vegetable Relish.
Add Curry-Fried Onions.
Add Crispy Fried Banana Pepper Straws.
Add Curry-Seasoned Feta Cheese.