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Chicken and pesto grilled sand­wich( makes 1)

Prep time: overnight Cook­ing time: 50 mins In­gre­di­ents 30g but­ter 1 tsp finely chopped gar­lic 1 tsp finely chopped pars­ley 1 tbsp pesto 800g whole chicken, cleaned 2 slices rus­tic bread 1/2 ripe av­o­cado, sliced 25g sun-dried toma­toes, chopped 60g rocket tossed in bal­samic vine­gar salt and freshly crushed black pep­per Method: 1. Mix to­gether but­ter, gar­lic, pars­ley, pesto, salt and pep­per to make a flavoured but­ter. Pipe half be­tween chicken flesh and skin and re­frig­er­ate overnight. 2. Pre­heat oven to 220°C. Place chicken in deep roast­ing tray and roast for 20 min­utes. Re­move tray from oven and rest chicken for 10 min­utes. 3. Re­duce oven tem­per­a­ture to 180°C and roast chicken for an­other 20 min­utes then leave to rest un­til it’s cool enough to han­dle. Debone and shred chicken roughly. 4. Grill bread on one side and spread half re­main­ing but­ter on grilled sides. Top one slice with av­o­cado, sun-dried toma­toes, some rocket and chicken (re­serv­ing rest for later use) and sea­son. 5. Close sand­wich, en­sur­ing non-grilled side of bread is on out­side. Spread re­main­ing but­ter on out­side slices and grill. Serve hot with re­main­ing rocket on side.

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