24 Dec

Chargrilled chicken & olive sandwiches

Recipe by Michelle Southan,
Photography by Steve Brown,

Toasted sandwiches have never looked so good … or tasted so terrific!

Preparation Time: 10 minutes
Cooking Time : 20 minutes

Ingredients (serves 4)

  • 3 (about 220g each) single chicken breast fillets,
  • Olive oil spray,
  • 8 slices light rye bread,
  • 1 avocado, halved, stone removed, peeled, mashed,
  • 40g baby rocket leaves,
  • 1 x 200g ctn Yumi’s Italian olive dip,


  1. Preheat a chargrill on medium. Spray the chicken with olive oil spray and season with salt and pepper. Place on grill and cook for 5-6 minutes each side or until just cooked through.
  2. Transfer to a plate and set aside for 5 minutes to rest.
  3. Cut into 1.5cm-thick slices.
  4. Meanwhile, line the chargrill with non-stick baking paper. Spray both sides of bread with olive oil spray.
  5. Cook on grill for 1-2 minutes each side or until toasted.
  6. Spread half the toast with avocado, top with the chicken, rocket and olive dip, top with remaining toast to serve.

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