Chicken Burger Sandwich

Method

1. Thinly slice the red spring onions. In a pan, melt a knob of butter, add the onions and a pinch of salt. Cook gently.
2. Add diced pumpkin and zucchini flowers to the pan. Stir and cook until softened.
3. Crush a couple of garlic cloves and add them to the pan. Continue cooking.
4. Meanwhile, prepare the chicken: for the chicken thigh version, season the thighs with salt, olive oil, fresh thyme, and a crushed garlic clove. Massage well and let rest. For the hamburger version, shape or use pre-made chicken burger patties.
5. Warm the whole loaf of bread on a grill or in a pan with a little butter until golden.
6. To the onion and pumpkin mixture, add a splash of white wine vinegar, a pinch of sugar, and chili to taste. Cook until caramelised. Turn off the heat and stir in Taggiasca olives.
7. Cook the chicken: grill the chicken thigh or the burger patty until fully cooked and juicy.
8. Slice the Caciotta d'Urbino cheese.
9. Cut the warmed bread horizontally. Layer the bottom with the onion-pumpkin mixture, add slices of cheese, place the cooked chicken on top, add more cheese and a few zucchini flowers. Close the sandwich.
10. Press the sandwich gently and let the cheese melt. Serve immediately, optionally with a cold beer.