Sandwich Recipes

Pesano Chicken on Poppyseed Bread

This recipe was created by Mark Arnold of Brambles for The British Sandwich Designer of the Year Award 2004 and won him the Cargill Integra award for the best chicken sandwich design.

Ingredients

• 2 x Slices extra thick poppyseed bread
  
• 6g butter
  
• 50g sliced plain Cargill Integra chicken breast
  
• 15g Pesano pesto
  
• 30g chargrilled fresh red pepper pieces
  
• 20g mixed salad leaves
  

Method

1. Butter the bread slices.
2. Spread pesano pesto on base slice and then evenly distribute sliced chicken breast on top of pesto.
3. Place the cooked chargrilled peppers on top of the chicken.
4. Cover with a selection of seasonal salad leaves.
5. Place second slice of bread on top, cut in half and enjoy!