French "Chalet" Chicken & Smoked Cheddar Sandwich
with Sticky Thyme Onion & Sweet Balsamic Salad
Calories
:
802 kcalProtein
:
62.6g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Milk
- Gluten
- Soy
- Wheat
- Milk
- Sesame
- Eggs
- May contain traces of allergens
Chicken and melted smoked cheddar are taken somewhere entirely new with a generous layer of sweet, thyme-kissed caramelised onions — the kind of sandwich that belongs in a cosy mountain lodge. A sharp balsamic cos salad cuts through the richness and keeps things honest. Oui, please.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Red Apple
1
Red Radish
½
Brown Onion
1
Baby Cos Lettuce
½ sachet
Thyme
1
Smoked Cheddar Cheese
(Contains: Milk)
330 g
Chicken Breast
1
Sliced Sourdough
(Contains: Gluten, Soy, Wheat May be present: Milk, Sesame, Eggs)
1 packet
Dijon Mustard
1
Grated Mozzarella
(Contains: Milk)
1 packet
Balsamic Vinaigrette Dressing
Not included in your delivery
1 drizzle
olive oil
1 tbs
balsamic vinegar* (Pantry)
½ tsp
brown sugar
10 g
butter
(Contains: Milk)
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Thinly slice red apple into wedges.
- Thinly slice red radish and brown onion (see ingredients).
- Finely shred baby cos lettuce. Pick thyme leaves.
- Grate smoked cheddar cheese.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-5 minutes each side. Transfer to a plate.
- Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring regularly until softened, 5-6 minutes.
- Reduce heat to medium. Add thyme, the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Remove pan from heat.
TIP: The chicken is cooked when it is no longer pink inside.
3
- Spread sliced sourdough with the butter and Dijon mustard, then fill with chicken, smoked cheddar, grated mozzarella and caramelised onion.
- Heat sandwich in a sandwich press for 2-3 minutes, until cheese is melted.
- Meanwhile, in a large bowl, combine cos lettuce, radish, apple and balsamic vinaigrette dressing. Season to taste.
4
- Slice French "chalet" chicken and smoked Cheddar sandwich in half.
- Divide between plates and serve with balsamic cos salad. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Suggestions: One reviewer felt the two-cheese combination was not to their taste and suggested adding tomato to balance the richness of the sandwich.
