Italian chicken toasties with roast vege salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

First published: Jun 2018

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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

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 523cal

Kilojoules 2200kJ

Protein 30g

Total fat 26g

–Saturated fat 6g

Carbohydrates 40g

–Sugars 13g

Dietary fibre 10g

Sodium 750mg

Calcium 170mg

Iron 3.5mg

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.

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