What are the main ingredients in Gourmet Chicken Sandwich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Cling Wrap, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Gourmet Chicken Sandwich?

Calories: 940, Carbs: 81 grams, Fat: grams, Protein: 56.9 grams, Sugar: 10.2 grams, Salt: 1057 grams

How do I prepare Gourmet Chicken Sandwich?

SOME PREP: Preheat the oven to the grill setting or the highest temperature. Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Season and set aside. CHARRED CHICKEN: Place a pan or griddle pan over a medium heat with a drizzle of oil. When hot, fry the chicken for 2-3 minutes per side until charred and cooked through. CHEESY BUNS: Slice the buns in half horizontally and butter the cut sides. Return the pan to a medium-high heat. When hot, add the halved buns, buttered side down, and fry until warmed through and golden. Remove from the pan and place the bottom halves of the buns on a roasting tray. Sprinkle over the grated cheese and grill in the hot oven for 3-4 minutes until the cheese is melted and golden. In a bowl, combine the mayo with the pesto and some seasoning. ALL TOGETHER: In a salad bowl, add ½ the green leaves, the caramelised nuts, a drizzle of olive oil, and some seasoning. Toss until fully combined. TOASTY NUTS: Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. In the final 1-2 minutes, add 10ml of a sweetener of choice and toast until caramelised. Remove from the pan. DEVOUR MOMENT: Time to assemble! Place the remaining green leaves on the cheesy bottom halves, top with the spiced chicken, the sliced gherkins, and the sliced tomatoes. Smear the top half of the bun with the pesto-mayo and close up! Serve the salad on the side with any remaining toppings. Well done Chef!

What should be prepared from my kitchen to make Gourmet Chicken Sandwich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Cling Wrap, Sugar/Sweetener/Honey, Paper Towel

Gourmet Chicken Sandwich

Enjoy this easy weeknight chicken sandwich with pesto-mayo, gherkins, tomato and melted cheese. Served with a caramelised pecan and green leaf salad. Easy night…

Gourmet Chicken Sandwich

with caramelised walnuts, gherkins & grated cheese

Hands on Time: 15 - 30 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Gherkins
Grated Cheddar & Mozzarella Cheese Mix
Green Leaves
Pesto Princess Coriander & Chilli Pesto
Plum Tomato
Plum Tomatoes
Schoon Mini Ciabattini
That Mayo (Original)
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Cling Wrap
Sugar/Sweetener/Honey
Paper Towel

Serves 1

SOME PREP
Preheat the oven to the grill setting or the highest temperature. Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Season and set aside.
TOASTY NUTS
Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. In the final 1-2 minutes, add 5ml of a sweetener of choice and toast until caramelised. Remove from the pan.
CHARRED CHICKEN
Place a pan or griddle pan over a medium heat with a drizzle of oil. When hot, fry the chicken for 2-3 minutes per side until charred and cooked through.
CHEESY BUNS
Slice the buns in half horizontally and butter the cut sides. Return the pan to a medium-high heat. When hot, add the halved buns, buttered side down, and fry until warmed through and golden. Remove from the pan and place the bottom halves of the buns on a roasting tray. Sprinkle over the grated cheese and grill in the hot oven for 3-4 minutes until the cheese is melted and golden. In a bowl, combine the mayo with the pesto and some seasoning.
ALL TOGETHER
In a salad bowl, add ½ the green leaves, the caramelised nuts, a drizzle of olive oil, and some seasoning. Toss until fully combined.
DEVOUR MOMENT
Time to assemble! Place the remaining green leaves on the cheesy bottom halves, top with the spiced chicken, the sliced gherkins, and the sliced tomatoes. Smear the top half of the bun with the pesto-mayo and close up! Serve the salad on the side with any remaining toppings. Well done Chef!

Free-range Chicken Breast - 1
Walnuts - 10g
Schoon Mini Ciabattini - 2
Grated Cheddar & Mozzarella Cheese Mix - 30g
That Mayo (Original) - 40ml
Pesto Princess Coriander & Chilli Pesto - 10ml
Green Leaves - 20g
Gherkins - 25g
Plum Tomato - 1

Download the Recipe

Serves 2

SOME PREP
Preheat the oven to the grill setting or the highest temperature. Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Season and set aside.
TOASTY NUTS
Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. In the final 1-2 minutes, add 10ml of a sweetener of choice and toast until caramelised. Remove from the pan.
CHARRED CHICKEN
Place a pan or griddle pan over a medium heat with a drizzle of oil. When hot, fry the chicken for 2-3 minutes per side until charred and cooked through.
CHEESY BUNS
Slice the buns in half horizontally and butter the cut sides. Return the pan to a medium-high heat. When hot, add the halved buns, buttered side down, and fry until warmed through and golden. Remove from the pan and place the bottom halves of the buns on a roasting tray. Sprinkle over the grated cheese and grill in the hot oven for 3-4 minutes until the cheese is melted and golden. In a bowl, combine the mayo with the pesto and some seasoning.
ALL TOGETHER
In a salad bowl, add ½ the green leaves, the caramelised nuts, a drizzle of olive oil, and some seasoning. Toss until fully combined.
DEVOUR MOMENT
Time to assemble! Place the remaining green leaves on the cheesy bottom halves, top with the spiced chicken, the sliced gherkins, and the sliced tomatoes. Smear the top half of the bun with the pesto-mayo and close up! Serve the salad on the side with any remaining toppings. Well done Chef!

Free-range Chicken Breasts - 2
Walnuts - 20g
Schoon Mini Ciabattini - 4
Grated Cheddar & Mozzarella Cheese Mix - 60g
That Mayo (Original) - 80ml
Pesto Princess Coriander & Chilli Pesto - 20ml
Green Leaves - 40g
Gherkins - 50g
Plum Tomato - 1

Download the Recipe

Serves 3

SOME PREP
Preheat the oven to the grill setting or the highest temperature. Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Season and set aside.
TOASTY NUTS
Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. In the final 1-2 minutes, add 15ml of a sweetener of choice and toast until caramelised. Remove from the pan.
CHARRED CHICKEN
Place a pan or griddle pan over a medium heat with a drizzle of oil. When hot, fry the chicken for 2-3 minutes per side until charred and cooked through. You may need to do this step in batches.
CHEESY BUNS
Slice the buns in half horizontally and butter the cut sides. Return the pan to a medium-high heat. When hot, add the halved buns, buttered side down, and fry until warmed through and golden. Remove from the pan and place the bottom halves of the buns on a roasting tray. Sprinkle over the grated cheese and grill in the hot oven for 3-4 minutes until the cheese is melted and golden. In a bowl, combine the mayo with the pesto and some seasoning.
ALL TOGETHER
In a salad bowl, add ½ the green leaves, the caramelised nuts, a drizzle of olive oil, and some seasoning. Toss until fully combined.
DEVOUR MOMENT
Time to assemble! Place the remaining green leaves on the cheesy bottom halves, top with the spiced chicken, the sliced gherkins, and the sliced tomatoes. Smear the top half of the bun with the pesto-mayo and close up! Serve the salad on the side with any remaining toppings. Well done Chef!

Free-range Chicken Breasts - 3
Walnuts - 30g
Schoon Mini Ciabattini - 6
Grated Cheddar & Mozzarella Cheese Mix - 90g
That Mayo (Original) - 120ml
Pesto Princess Coriander & Chilli Pesto - 30ml
Green Leaves - 60g
Gherkins - 75g
Plum Tomatoes - 2

Download the Recipe

Serves 4

SOME PREP
Preheat the oven to the grill setting or the highest temperature. Pat the chicken dry with paper towel and place flat-side down on a cutting board. Place the palm of your non-cutting hand on top of the breast. Using a sharp knife, cut through it horizontally to make two thin breast pieces. Lay the pieces side-by-side and cover with cling wrap. Using a mallet, empty jar, or rolling pin, tenderise them by gently pounding until halved in thickness. Season and set aside.
TOASTY NUTS
Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. In the final 1-2 minutes, add 20ml of a sweetener of choice and toast until caramelised. Remove from the pan.
CHARRED CHICKEN
Place a pan or griddle pan over a medium heat with a drizzle of oil. When hot, fry the chicken for 2-3 minutes per side until charred and cooked through. You may need to do this step in batches.
CHEESY BUNS
Slice the buns in half horizontally and butter the cut sides. Return the pan to a medium-high heat. When hot, add the halved buns, buttered side down, and fry until warmed through and golden. Remove from the pan and place the bottom halves of the buns on a roasting tray. Sprinkle over the grated cheese and grill in the hot oven for 3-4 minutes until the cheese is melted and golden. In a bowl, combine the mayo with the pesto and some seasoning.
ALL TOGETHER
In a salad bowl, add ½ the green leaves, the caramelised nuts, a drizzle of olive oil, and some seasoning. Toss until fully combined.
DEVOUR MOMENT
Time to assemble! Place the remaining green leaves on the cheesy bottom halves, top with the spiced chicken, the sliced gherkins, and the sliced tomatoes. Smear the top half of the bun with the pesto-mayo and close up! Serve the salad on the side with any remaining toppings. Well done Chef!