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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.