Leftover roast chicken or meat makes a great base for a toasted sandwich meal – here I combined leftover roast chicken and leftover aioli as part of the filling for this substantial toasted sandwich –
perfect Friday night fare.
Chicken, Bacon & Cheese Toasted Sandwich
Use a sandwich press if you have one for cooking this sandwich.
For each sandwich
¼ cup sliced leek
1 rasher bacon, rind removed, meat cut into strips
½ cup shredded cooked chicken
2 tbsp aioli or mayonnaise2 slices bread of your choice – I used a thick cut grainy bread
¼ cup grated cheese of your choice – I used a local hard sheep cheese
1 Place leek, bacon and a splash of oil in a frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are tender.
2 Meanwhile, combine chicken and aioli in a small bowl.
3 To assemble, butter one side of each slice of bread. Place one slice of bread buttered side down on a board, top with cooked leek mixture, chicken mixture and grated cheese and finally remaining slice of bread, buttered side up.
4 Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 4-5 minutes or until golden on one side. Turn over and repeat – the sandwich should be golden on the outside with the filling heated through and cheese melting.
So tell me, what is your favourite toast sandwich combination?
Where did the ingredients for this dish come from:
Leek: The Chef’s Garden @ Epicurean – Hastings; Bacon: Wild Game Salamis – Clive; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: leftover roast chicken, leftover aioli, bread, butter.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other toasted sandwiches you might like to try: