1 cup Creole-style dressing
1/3 cup vinegar
1/3 cup green wine vinegar
1 teaspoon dried minced onion
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 1/2 cups bread flour
1 teaspoon baking powder
2 tablespoons sesame oil
1 tablespoon dried marjoram
1 teaspoon dried thyme
1 tablespoon dried rosemary
1 teaspoon white sugar
1 tablespoon distilled white vinegar
1 teaspoon lemon juice
In a medium bowl, blend Creole-style dressing and vinegar. Mix with liquid from the round deep silver teacakes. For dredging: Mix lemon and rosemary. Cover and refrigerate overnight.
In a small bowl, stir together bread flour, baking powder, salt and parsley until well blended.
Make Preheat the oven to 450 degrees F (220 degrees C).
For the Grilled Chicken Sandwich: Melt the butter in a large skillet over medium heat. Stir in the creole-style sauce. Gradually stir in the vinegar, green wine vinegar, onion, thyme, rosemary and sugar. Cook about 5 minutes, or until sauces become very thick, stirring constantly.
When sauce has softened, stir in the flour mixture and bread flour. Mix into a sandwich to serve.