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Chicken, sage and bocconcini sandwiches
Chicken, sage and bocconcini sandwiches
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your sandwich game with gourmet fillings for toasties.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 82.50 ml fresh sage leaves
  • 1 red capsicum, deseeded, cut into thin strips
  • 500g chicken breast fillets, thinly sliced across the grain
  • 4 3cm thick slices wholemeal high top bread
  • 8 English spinach leaves, washed, dried
  • 100g (about 3) cherry (small) bocconcini, drained, sliced
  • Salt & ground black pepper, to taste
Instructions:
  • In a large non-stick frying pan or wok over medium-high heat, sizzle the sage leaves in hot oil until they turn crispy and fragrant, about 2-3 minutes. Transfer them to a paper towel-lined plate using a slotted spoon. Preheat the grill on medium-high.
  • - Cook the capsicum in the pan for 2 minutes until it softens slightly, then set it aside on a plate covered with foil to stay warm. - Next, add the chicken and garlic to the pan, stirring frequently, and cook for 3 minutes until the chicken is golden and cooked through.
  • Place the bread on a baking tray and toast under a preheated grill for 2-3 minutes on each side.
  • Layer the toast with spinach, capsicum, chicken mixture, and bocconcini. Grill for 1-2 minutes until the bocconcini starts to melt. Transfer to plates, sprinkle with sage, season with salt and pepper, and serve hot.

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