Grilled chicken club sandwich with kumara wedges

Instructions

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.