What this sandwich isn't; something you would have ever day, low in fat, gluten free and low in calories.
Do Make it. Do eat it. You wont regret it.
It was inspired by my little bother, the veg, the carb & the meat eater.
For one hearty sandwich:
- 1 bagel. Any color, flavor & texture.
- 2 tbs mayonnaise
- handful of basil
- 1 chicken breast
- 1/2 cup bacon pieces or strips
- 1/4 cup baby tomatoes
- 3 sun dried tomatoes
- 2 spring onions
- mixed baby greens
- olive oil
Put two tablespoons of mayonnaise of your choice in a ramekin.
Roughly chop the basil and add as little or as much as you would like, depending on how strong you would like the flavor to be.
Season heavily with coarse sea salt and black pepper.
Slice each of the baby tomatoes in half.
Place on a baking tray covered with greaseproof paper.
Sprinkle over sea salt and black pepper.
Drizzle with olive oil.
Cook in the oven at 180 degrees celsius for 15 minutes, until juicy and tender.
Lightly coat the pan with olive oil, salt & pepper.
Slice the chicken breast horizontally down the middle so that cooking time is reduced.
When the griddle pan is piping hot add the chicken.
Half way through cooking(about 6/7 minutes), flip the chicken breasts and add the bagel to toast.
Flip the bagel after 3/4 minutes and leave to toast.
The bagel and the chicken should be ready at the same time.
Finely slice the spring onion, sun dried tomatoes & lightly dress the salad leaves in olive oil, salt & pepper.
1st Layer: Spread a heaped tablespoon of the basil mayonnaise over the each slice of the toasted bagel.
2nd Layer: Place the sliced chicken on top of the basil mayonnaise.