Roast Chicken, Ruccola, Mozzarella and Marinaded Sun Dried Tomato Sandwich

Since the other night when I made Cod Wrapped in Parma Ham and discovered the most wonderful marinade sun dried tomatoes from Betty Bossi stocked in the Coop I have been trying to think of other ways of using them. For lunch today I decided upon another, when I looked into the fridge I saw that there was an incredible sandwich pleading to be made out of some delicious Italian ingredients.

How could I possibly resist?

roast chicken, ruccola, mozzarella and marinaded sundried tomato sandwich


ROAST CHICKEN, RUCCOLA, MOZZARELLA AND MARINADED SUN DRIED TOMATO SANDWICH

INGREDIENTS

  • 1 Skinless chicken breast
  • Handful of ruccola
  • 6 Marinaded sun dried tomatoes, chopped into a paste
  • 1 Tbsp Low fat mayonnaise
  • Thinly sliced mozzarella di buffala
  • 2 Slices wholemeal bread
  • 1/2 Spring onion, sliced finely

PREPARATION

  1. Grill the chicken until cooked through. (I did this using my George Foreman grill, high power for 6 minutes). Set aside for a few minutes to allow the juices to settle before slicing.
  2. Spread the mayonnaise on one side of the first piece of bread and the tomato paste on one side of the other slice.
  3. Sprinkle the spring onions on top of the mayonnaise followed by the ruccola.
  4. Place the mozzarella slices on top of the slice of bread spread with the tomato.
  5. Slice the grilled chicken and arrange on top of the mozzarella and complete the sandwich.
  6. Grill the sandwich for 3-4 minutes until the cheese has softened and the bread is golden.
  7. Enjoy!

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