Italian chicken toasties with roast vege salad

These tasty toasties are a great way to use up leftover roast chicken and make a perfect meal when served with our roast vege salad.

Serves: 4

Time to make: 30 mins , plus 25 minutes for the salad

Ingredients

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Preheat oven to 190ºC. On a baking tray, place tomatoes, eggplant and onion and spray with a little oil. Bake for 20-25 minutes until softened.
In a bowl, combine cheeses with pesto, yoghurt, oil and tomato. Stir in chicken, spinach and basil. Season with pepper.
Heat a toasted sandwich maker or grill pan. Place on it a bread slice and 1/4 of the filling. Top with bread. Spray with oil. Repeat with remaining bread and filling. Toast until golden brown.
In a bowl, toss roasted veges in balsamic vinegar, serve with toasties and garnish with extra fresh basil leaves.

Calories 523 cal

Kilojoules 2200 kJ

Protein 30 g

Total fat 26 g

Saturated fat 6 g

Carbohydrates 40 g

Sugar 13 g

Dietary fibre 10 g

Sodium 750 mg

Calcium 170 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.