Chargrilled chicken and pepper sandwich recipe
Try this colourful chicken sandwich for a simple lunch - crunchy ciabatta, tender artichokes and a punchy sauce made from roasted peppers, tomatoes and paprika fill every bite with flavour. Why not make a bigger batch of the sauce and use leftovers to stir through pasta, drizzle over meat or fish – or just to spread in more sandwiches.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 347 calories / serving
- Freezable
- Dairy-free
- Healthy
Ingredients
- 1 red pepper, halved
- 1 large tomato, halved
- 1 large garlic clove, skin on
- 10g bread, toasted
- ½ tbsp white wine vinegar
- ¼ tsp paprika, plus extra for dusting
- 1½ tbsp olive oil
- stonebaked ciabatta loaf (about 260g)
- 2 chicken breasts (about 300g)
- 70g artichoke antipasti from a 285g jar, drained and sliced
- 70g pack rocket
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Shop ingredientsEach serving contains
- Energy
- 1460kJ 347.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 36.4gProtein 25.9gFibre 4.1g
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- Preheat the grill to high. Put the pepper and tomato skin-side up on a baking tray. Add the garlic and grill for 5 mins or until the skins are blackened and blistered. Remove and leave to cool for a few mins, then peel off and discard the skins.
- Preheat the oven to gas 4, 180°C, fan 160°C. Roughly chop the grilled veg and toasted bread, then put in a food processor with the vinegar, paprika and 1 tbsp olive oil; pulse to a rough paste. Heat the ciabatta in the oven for 5-10 mins until warmed through and crisp on the outside.
- Meanwhile, put the chicken between 2 sheets of clingfilm and use a rolling pin to bash to a thickness of roughly 1cm. Place a griddle pan over a medium-high heat and brush with ½ tbsp oil. Dust the chicken with the paprika and a little seasoning, then griddle for 4 mins each side until lightly charred and cooked through. Set aside to rest for 3 mins, then slice each breast into 4 pieces.
- Cut the ciabatta in half and spread the pepper sauce over the base. Top with the chicken, artichoke, rocket and ciabatta lid. Cut into 4 to serve.
- Tip: Just one pepper typically contains all the vitamin C you need in a day. Another great reason to tuck in.
- See more Chicken recipes
Freezing and defrosting guidelines (pepper sauce only)
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
