CHARGRILLED CHICKEN SANDWICHES
These chargrilled chicken sandwiches are so easy to make yet still taste so delicious! Chargrilled steak would make a nice alternative to chicken.
Burgers always go down well in our household, so I’m forever looking for ways to add a healthy twist and try something different. This meal can be whipped up in half an hour and is satisfying enough that you don’t even really need fries ?
CHARGRILLED CHICKEN SANDWICHES
These chargrilled chicken sandwiches are so easy to make yet still taste so delicious! Chargrilled steak would make a nice alternative to chicken.
Ingredients
CHARGRILL
- 1 red capsicum
- 2 courgettes
- 600 g chicken tenderloins (1lb 5oz)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- cooking oil spray
AIOLI SAUCE
- 1/3 cup plain, unsweetened yoghurt (80ml)
- 2 Tbsp aioli
- 1 Tbsp lemon juice
TO SERVE
- 1 avocado
- 125 g fresh mozzarella (4.4oz)
- 365 g Turkish focaccia bread (garlic flavoured is nice) (13oz)
- 1/3 cup sundried tomato pesto (75g)
- 50 g alfalfa sprouts (1.8oz)
- 60 g baby rocket (2.1oz)
Instructions
Preheat oven to 180°C bake (360°F). Line a large oven tray with baking paper.
PREPARE CHARGRILL ITEMS
Slice capsicum and courgette into strips. Sprinkle capsicum, courgette and chicken with garlic powder, oregano, salt and pepper.
PREPARE AIOLI SAUCE
Whisk together yoghurt, aioli and lemon juice. Season with a little salt and pepper.
Thinly slice avocado and mozzarella.
COOK BREAD
Place bread on prepared tray and then in oven. Cook for 6 minutes, until crisp around the outside and warmed through. Set a timer so you don’t forget about it!
CHARGRILL CHICKEN & VEGGIES
While bread is cooking, spray a chargrill or frying pan with cooking oil spray (this is my preferred option for a chargrill pan as it coats the surface completely; alternatively, brush with a little vegetable oil). Turn heat to high. Cook chicken for 3 minutes on each side, until browned and cooked through. Place in a dish and cover with foil to keep warm.
Add capsicum and courgette to pan and fry (tossing with tongs) for 3-5 minutes, until tender.
SERVE
Cut bread into four, then slice each piece in half horizontally. Spread both halves with pesto. Top one half with mozzarella, chicken, grilled veggies and avocado, then drizzle with aioli sauce. Finish with sprouts and rocket before placing the other half piece of bread on top.
Recipe Notes
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Swap focaccia bread for your favourite gluten-free bread.
INGREDIENT SWAPS: If you don’t like sundried tomatoes or can’t find sundried tomato pesto, you could use basil pesto instead.
STORING AND REHEATING: Keep individual components separate and assemble just before eating. Chicken and veggies can be reheated in the microwave. Bread is best reheated in the toaster.
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