Recipe
Mediterranean Sandwich
Prep Time: 10 min
Cook Time: 5 min
Serves: 1
Make this simple yet flavourful toasted sandwich and you’ll wonder why you ever bothered to go out for lunch. Delicious moist chicken with peppery arugula, prosciutto and sun-dried tomato mayo… mmm! What a combination! If you don’t have a grill pan, you can fry the chicken in a regular pan, bake it or use the BBQ.
Contributed By: Poulet du Québec
Ingredients
1/4 lb (0.2 kg)
boneless, skinless chicken thighs, cut into strips
1/2 tbsp (10 mL)
olive oil
salt, to taste
pepper, freshly ground, to taste
1 tbsp (15 mL)
mayonnaise
1/2
piece sun-dried tomatoes in oil, finely-chopped
1
piece baguette, 6” (15 cm)
1
slice prosciutto
1/2 cup (125 mL)
baby arugula
1/2 cup (125 mL)
baby spinach
1
tomato slice
Instructions
1
Coat the chicken strips with olive oil, then cook them ideally in a grill pan to make cross-hatch marks on the chicken.
2
Add salt and pepper and keep warm.
3
In a small bowl, mix the mayonnaise and sun-dried tomato. Place a slice of prosciutto between two paper towels on a plate and cook for one minute in the microwave until very crispy.
4
Preheat the broiler. Toast the bread for a few minutes under the broiler until crisp.
5
Spread the mayonnaise on the bread. Fill with chicken, tomato slice, crisp prosciutto and baby arugula.
6
Enjoy promptly with raw vegetables.