Coon Italian Club Sandwich
Recipe supplied by: Sharon Jackson
Ingredients
- 2 large chicken breast fillets (450g)
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 8 COON tasty cheese slices
- 8 thin slices pancetta
- 1 loaf ciabatta bread (400g)
- ½ cup (150g) whole-egg mayonnaise
- 2 tablespoons chopped sun-dried tomatoes
- 1 small butter lettuce, leaves removed
- 2 medium (300g) tomatoes, sliced thinly
- 1 small (100g) red onion, sliced thinly
Method
- Cut each fillet into four slices horizontally; brush with combined oil and garlic. Cook chicken in a heated, oiled grill-pan until cooked through
- Place chicken on an oven tray; top each piece with a slice of COON. Grill until cheese bubbles and browns lightly
- Meanwhile, cook pancetta under grill until crisp
- Cut bread thinly into 12 slices. Toast slices, on both sides, under grill
- Combine mayonnaise and sun-dried tomatoes in a bowl
- Place one slice of toast on each serving plate; spread with the mayonnaise mixture, then top with lettuce, tomato, onion, one slice of pancetta and then one piece of chicken
- Top with another slice of toast and repeat layers with remaining ingredients, ending with toast.
Cooking Tips & Tricks
To serve
 |
Serve and hold together with toothpick |
- Number of serves: 4
- Preparation time: Less than 30 minutes
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 08.07.2015
- Share
- Print this recipe