Chicken, spinach and cheese toasties
400 g, (1 x Turkish bread)
cooked skinless chicken breast
250 g, shredded
baby spinach leaves
canned corn kernels in brine, rinsed, drained
reduced-fat 15% cheddar cheese
1 cup(s), grated, (120g)
mixed salad leaves
1 cup(s), (30g)
- Preheat a sandwich maker. Cut the bread into quarters crossways and split each piece in half. Combine the chicken, spinach and corn in a medium bowl. Season with salt and pepper.
- Top each sandwich base with chicken mixture. Sprinkle over the cheese and top with the remaining bread. Place in the sandwich maker. Cook for 4 minutes or until the bread is toasted and the cheese has melted. Serve with the mixed leaves.