Chicken, Goat Cheese & Pesto Deli Sandwich
with Olives & Semi-Dried Tomatoes
- Milk
- Cashew
- Wheat
- Gluten
- Soy
- Sulphites
- Wheat
- Gluten
- Sulphites
- May contain traces of allergens
- Hazelnut
- Eggs
- Milk
- Soy
- Lupin
- Sesame
- Almond
Test Kitchen: where creativity meets experimentation. Our team develops and tests new ideas here, refining each recipe over time. Try it yourself and be part of the process as we perfect it! This deli-style delight layers chicken tenderloingswith tangy goat cheese and a punchy pesto for a serious flavour upgrade. Scattered with briny olives and sweet semi-dried tomatoes, it’s an Italian-inspired sando masterpiece!
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1 packet
Rocket Leaves
1 packet
Kalamata Olives
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
2
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Goat Cheese
(Contains: Milk)
1 packet
Balsamic Glaze
(Contains: Sulphites)
330 g
Chicken Tenderloins
Cooking Steps
• Slice bake-at-home ciabatta in half lengthways.
• Roughly chop sun-dried tomatoes and kalamata olives.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
• Grill or toast ciabatta to your liking.
TIP: Chicken is cooked through when it is no longer pink inside.
• Spread goat cheese on the bases of the ciabatta, then fill with chicken, olives, sun-dried tomatoes and rocket. Drizzle balsamic glaze over rocket.
• Spread basil pesto on the other half of the ciabatta bread before closing the sandwich.
• Halve smoked chicken, goat cheese and pesto deli sandwich, then divide between plates. Enjoy!
