Moroccan chicken toastie
- 1½ cups shredded skinless BBQ chicken
- 2 teaspoons Moroccan seasoning
- 230g jar pitted Sicilian olives, drained, chopped
- 310g jar roasted red capsicum strips, drained
- 2 teaspoons lemon zest
- 40g baby rocketarugulaX, coarsely chopped
- 50g grated reduced-fat cheddar
- 8 slices wholegrain sourdough
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1 Heat the sandwich press. Place chicken and seasoning in a bowl. Toss to coat. Add olives, capsicum, lemon zest, rocket and cheese. Toss to combine.
2 Place bread on work surface. Top bread with chicken mixture, then top with remaining bread slices. Spray with olive oil.
3 Cook sandwiches in sandwich press for 3 minutes, or until golden and warmed through.
Nutrition Info (per serve)
Total fat 14.0g
–Saturated fat 3.3g
Dietary fibre 8.1g
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Quite a lot of salt?
Thanks for your comment. It is higher in sodium than our recipes usually are, so needs to be taken within the context of a day’s meals, which should ideally not exceed 2000mg. You could get the salt down a bit by making your own seasoning and reducing the number of olives you use.
Jenny de Montalk, Healthy Food Guide editor