Chargrilled chicken and pepper sandwich recipe

Chargrilled chicken and pepper sandwich recipe

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Try this colourful chicken sandwich for a simple lunch - crunchy ciabatta, tender artichokes and a punchy sauce made from roasted peppers, tomatoes and paprika fill every bite with flavour. Why not make a bigger batch of the sauce and use leftovers to stir through pasta, drizzle over meat or fish – or just to spread in more sandwiches. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 347 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 1 red pepper, halved
  • 1 large tomato, halved
  • 1 large garlic clove, skin on
  • 10g bread, toasted
  • ½ tbsp white wine vinegar
  • ¼ tsp paprika, plus extra for dusting
  • 1½ tbsp olive oil
  • stonebaked ciabatta loaf (about 260g)
  • 2 chicken breasts (about 300g)
  • 70g artichoke antipasti from a 285g jar, drained and sliced
  • 70g pack rocket

Each serving contains

  • Energy

    1460kj
    347kcal
    17%
  • Fat

    11g 15%
  • Saturates

    2g 9%
  • Sugars

    5g 6%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 36.4g Protein 25.9g Fibre 4.1g

Method

  1. Preheat the grill to high. Put the pepper and tomato skin-side up on a baking tray. Add the garlic and grill for 5 mins or until the skins are blackened and blistered. Remove and leave to cool for a few mins, then peel off and discard the skins.
  2. Preheat the oven to gas 4, 180°C, fan 160°C. Roughly chop the grilled veg and toasted bread, then put in a food processor with the vinegar, paprika and 1 tbsp olive oil; pulse to a rough paste. Heat the ciabatta in the oven for 5-10 mins until warmed through and crisp on the outside.
  3. Meanwhile, put the chicken between 2 sheets of clingfilm and use a rolling pin to bash to a thickness of roughly 1cm. Place a griddle pan over a medium-high heat and brush with ½ tbsp oil. Dust the chicken with the paprika and a little seasoning, then griddle for 4 mins each side until lightly charred and cooked through. Set aside to rest for 3 mins, then slice each breast into 4 pieces.
  4. Cut the ciabatta in half and spread the pepper sauce over the base. Top with the chicken, artichoke, rocket and ciabatta lid. Cut into 4 to serve.

Tip: Just one pepper typically contains all the vitamin C you need in a day. Another great reason to tuck in.

Freezing and defrosting guidelines (pepper sauce only)

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

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