INTO THE BLUE

Add a creamy and tangy twist to this pub-food favourite with a slice of Castello Burger Blue

Sunday Herald Sun - Stellar - - Delicious On Sunday -

CHICKEN BBLT BURGER SERVES: 2

1 tbs ex­tra vir­gin olive oil

4 rash­ers streaky ba­con

2 small chicken breast fil­lets, halved hor­i­zon­tally

2 slices Castello Burger Blue

2 buns, split, toasted

¼ cup bought tomato rel­ish

4 baby cos let­tuce leaves

1 tomato, sliced Heat the oil in a large fry­ing pan over medium-high heat. Cook the ba­con for 5 to min­utesa plate line­dor un­til with crisp. pa­per Trans­fer towel to drain. Sea­son chicken and add to the pan. Cook, turn­ing once, for 5 min­utes or un­til cooked through. Place the Castello Burger Blue slices on two of the chicken pieces. Re­move the pan from the heat. Cover loosely with foil and set aside for 2 min­utes to rest and al­low the cheese to melt slightly. Spread bases of buns with tomato rel­ish. Top with let­tuce, tomato, ba­con and chicken (cheesy pieces on top). Top with bun tops.

FULL OF FLAVOUR Balanced by sweet and salty un­der­tones, a slice of Castello Burger Blue will lift the flavour of any burger to a higher level with its so­phis­ti­cated, vel­vety smooth and pi­quant blue-cheese taste. Castello Burger Blue comes con­ve­niently sliced to fit neatly in a stan­dard­sized bun and evenly melt across the top of any fill­ing. Avail­able in the dairy aisle of su­per­mar­kets.

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