After getting some inspiration from a fellow foodie's sun-dried tomato mayo, I decided to put it together on a roasted chicken sandwich. This is so good and quick to make!
Ingredients
Roasted chicken
2 chicken breasts
2 tsp olive oil
1 tsp paprika
1 tsp oregano
¼ tsp garlic
½ tsp salt and pepper
Sandwich ingredients
Homemade or store-bought bread of your choice
2 slices of extra sharp cheddar (note 1)
Fresh basil leaves (note 2)
Tomato slices
A bit of butter
Sun-dried tomato & mayo
¼ cup light mayonnaise
¼ cup sun-dried tomatoes with some of olive oil from the jar
¼ tsp garlic powder
2 tsp lemon juice
Salt and pepper to taste
Directions
For the chicken
Preheat oven to 425F/220C.
Season chicken breasts with spices and then add olive oil, try to combine and mix well.
Cook chicken in preheated oven for 18 minutes or until the surface is golden. Set aside and allow to cool. Once cooled, slice into thin pieces
For the sun-dried tomato mayo
Mix all the ingredients in a food processor or blender until mayo is a pinkish-red and tomato has broken down
To build the sandwich
Butter the outside pieces of bread to toast on a pan/panini grill. On the inside, spread generous amount of sun-dried tomato mayo (there will be left over, you don’t have to use all of it).
On the bottom piece, place slice of cheese, then place 4-6 pieces of sliced chicken breast (however much you can fit!).
Top with fresh basil leaves and tomato slices
To toast the sandwich
Place a large skillet over medium heat and toast sandwich on both sides for 2-3 minutes, or until golden brown and cheese is melted. Try use a spatula to press the sandwich down to make sure the cheese melts. Otherwise, use a panini grill to toast your sandwich.
--Notes--
Note 1: you can use any cheese of your choice
Note 2: you can substitute basil leaves with regular lettuce and can add avocado to this sandwich!
Serving size: 2 generous sandwiches
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