[6-Ingredient] Peri-Peri Chicken Sandwich
with Wedges & Smokey Aioli
- Eggs
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
- Sesame
- Almond
- Hazelnut
- Eggs
- Lupin
Ingredients
330 g
Chicken Breast
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
2
Potato
1
Baby Cos Lettuce
2 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
4
Sliced Sourdough
(Contains: Wheat, Gluten, Milk, Soy; May be present: Milk, Sesame, Almond, Hazelnut, Eggs, Lupin.)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • FANCIFY ME: Sprinkle Cheddar cheese over wedges in the last 5 minutes of bake time and cook until cheese is melted and golden.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, trim ends of baby cos lettuce and separate leaves. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Toast or grill sourdough to your liking.
• Spread half the smokey aioli over toasted sourdough slices. Fill with lettuce leaves and peri-peri chicken. • Serve with wedges and remaining smokey aioli. • FANCIFY ME: Thinly slice spring onion. Slice avocado in half, scoop out flesh and thinly slice. Fill sandwich with avocado slices. Sprinkle spring onion over cheesy wedges. Enjoy!
