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.


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


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.