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Photo of Chicken & griddled veg sandwich with basil mayo by WW

Chicken & griddled veg sandwich with basil mayo

6
Points® value
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
It’s the punchy fresh basil and garlic mayonnaise that makes all the difference in this deli-style warm chicken sandwich

Ingredients

Red pepper

1 medium, cut into quarters

Courgette

1 medium, thinly sliced

Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

180 g

Reduced Fat Mayonnaise

75 g

Basil, fresh

2 tablespoon(s)

Garlic

1 clove(s), crushed

Wholemeal bread, sliced

8 slice(s), medium

Rocket

60 g

Instructions

  1. Set a large griddle pan over a medium-high heat. Mist the pepper and courgette with cooking spray. Cook the pepper first, turning occasionally, for 10-12 minutes or until tender and lightly charred. Add the courgette and cook for the last 2-3 minutes. Wrap the griddled vegetables in foil and transfer to a plate.
  2. Reduce the heat to medium. Lightly mist the chicken with cooking spray, season and cook for 5-6 minutes on each side or until cooked through. Set aside on a plate to cool slightly.
  3. Combine the mayonnaise, basil and garlic in a small bowl, and season well. Thinly slice the cooked chicken.
  4. Unwrap the cooked veg, peel the skin from the pepper and discard. Thickly slice the flesh.
  5. Spread half the bread with the basil mayo. Top with the rocket, pepper, courgette and chicken. Finish with the remaining bread.

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