Chicken & griddled veg sandwich with basil mayo
6
Points®
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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