Grilled chicken club sandwich with kumara wedges
- spray oil
- 500g kumarasweet-potatoX, cut in wedges
- 4 x 100g chicken breast fillets
- ¼ cup reduced-fat mayonnaise
- ¼ cup chopped oil-free sun-dried tomatoes
- 1 tablespoon lemon juice, plus 1 extra tablespoon
- 12 slices rye bread, toasted
- 2 Lebanese cucumbers, peeled in ribbons
- 30g alfalfa sprouts
- 4 cups mixed salad greens, to serve
1 Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange kumara in a single layer on prepared tray and spray with olive oil. Bake for 35 minutes or until golden and tender.
2 Meanwhile, slice each chicken breast horizontally in 2 fillets. Spray a large frying pan with oil and set over a medium–high heat. Cook chicken, turning, for 7 minutes or until browned and cooked through. Transfer chicken to a plate, cover to keep warm and set aside.
3 Place mayonnaise and sun-dried tomatoes in a food processor and blend until almost smooth. Add lemon juice and 2 tablespoons water. Blend to combine.
4 Place 1 slice of toast on each serving plate. Top each with tomato mayonnaise then with cucumber, alfalfa and reserved chicken, trimming filling to fit as necessary. Repeat this layer, starting with toast and finishing with chicken. Top each sandwich with remaining toast.
5 Serve club sandwiches with kumara wedges and mixed salad greens drizzled with extra lemon juice.
Make it: gluten free: Check mayonnaise is gluten free, and use gluten-free bread.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 2g
Dietary fibre 9g
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