Coon italian club sandwich
Coon italian club sandwich
INGREDIENTS
2 large chicken breast fillets (450g)
2 tablespoons olive oil
2 cloves garlic, crushed
8 COON tasty cheese slices
8 thin slices pancetta
1 loaf ciabatta bread (400g)
½ cup (150g) whole-egg mayonnaise
2 tablespoons chopped sun-dried tomatoes
1 small butter lettuce, leaves removed
2 medium (300g) tomatoes, sliced thinly
1 small (100g) red onion, sliced thinly
METHOD
Cut each fillet into four slices horizontally; brush with combined oil and garlic. Cook chicken in a heated, oiled grill-pan until cooked through. Place chicken on an oven tray; top each piece with a slice of COON. Grill until cheese bubbles and browns lightly.
Meanwhile, cook pancetta under grill until crisp. Cut bread thinly into 12 slices. Toast slices, on both sides, under grill.
Combine mayonnaise and sun-dried tomatoes in a bowl. Place one slice of toast on each serving plate; spread with the mayonnaise mixture, then top with lettuce, tomato, onion, one slice of pancetta and then one piece of chicken. Top with another slice of toast and repeat layers with remaining ingredients, ending with toast.
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