Chargrilled chicken and pepper sandwich

SERVES 4

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

WHAT YOU’LL NEED

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

METHOD

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.

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.

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.

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.