INTO THE BLUE

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

Sunday Herald Sun - Stellar - - Travel - SERVES: 2 ad­ver­tis­ing fea­ture

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 min­utes or un­til crisp. Trans­fer to a plate lined with pa­per 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.

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