2 slices Abbott’s Bakery® Sourdough Rye (toasted)
1 chicken breast (150g)
1 tsps dried mixed herbs
1 tsps olive oil
1 slice swiss cheese
1 tsps mayonnaise
1 tsps cup basil pesto
½ tomato, sliced
Salt flakes and cracked pepper to season
Method
Using a meat mallet or rolling pin, beat each chicken breast between 2 pieces of plastic wrap to ½ cm thick. Sprinkle the chicken breast with dried mixed herbs and season with salt flakes and cracked pepper.
Heat oil in a large fry pan over medium heat, cook chicken breast for 3 minutes turning halfway. Place the cheese slices over the chicken and cook for a further 2 minutes until the cheese is melted.
Toast two slices of Abbott’s Bakery® Sourdough Rye
Spread half the bread slices with 1 teaspoon of mayonnaise and the other half with ½ teaspoon of basil pesto.
Top the pesto side of bread with chicken, followed by remaining ½ teaspoon of basil pesto, tomato, and finish with the mayonnaise bread slice.
