Grilled Capsicum Pesto and Chicken Sandwiches

The combination of the punchy grilled capsicum pesto and chargrilled chicken is a great summer combo. Serve in soft rolls or sliced bread.

MARINATED CHICKEN

2 tablespoons olive oil 1 teaspoon thyme leaves

½ teaspoon each smoked paprika and garlic powder

sea salt and cracked pepper 6 boneless chicken thighs

GRILLED CAPSICUM PESTO

2 red capsicums ¼ cup sun-dried tomatoes

70 grams cashew nuts, roasted

2 tablespoons olive oil

1 tablespoon lemon juice ½ teaspoon salt cracked pepper

GARLIC MAYO

⅓ cup good-quality mayonnaise

1 clove garlic, crushed 1 teaspoon Dijon mustard

TO SERVE

6 soft buns, cut in half 6 large cos lettuce leaves ½ red onion, sliced 150 grams feta

CHICKEN: Place the olive oil, thyme, spices, salt and pepper in a sealable container and mix together. Add the chicken, close and shake until the meat is completely coated. Chill for 2 hours.

PESTO: Place the capsicums on the barbecue grill over a high heat. Grill on all sides until completely charred. Place in a large sealable bag, seal and set aside to cool.

Once the capsicums are cool enough to handle, peel, remove the core, deseed and place in a food processor. Add the remaining pesto ingredients and blitz until roughly chopped. Place in a container and set aside.

MAYO: In a small bowl, combine the mayonnaise, garlic and Dijon mustard. Set aside.

Heat the barbecue grill to medium and grill the chicken thighs for 5 minutes on each side, or until cooked through.

TO SERVE: Smear a spoonful of garlic mayonnaise on each bottom bun half. Top with red onion, lettuce, crumbled feta, chicken thighs and a generous spoonful of pesto. Season and finish with the bun tops. SERVES 6

COOK’S NOTE: Store extra pesto in the fridge for up to a week or freeze.