- By Emily Amelia Inglis
- Published 01/3/2012
Whilst summer maybe over, sandwich recipes are a fantastic of keeping the hotter weather present – albeit only in your kitchen.
Combining delicious summertime ingredients and flavours is a quick, easy and tasty way of warming you up and keeping not only yours, but also your friends’ and family’s bellies full.
Here we show you a recipe that will have you reminiscing about that not-so-long-ago holiday.
Grilled Chicken Finger Sandwich
First, let’s gather our ingredients.
- 250ml balsamic vinegar
- 5 tbsp. extra virgin olive oil
- 2 cloves crushed garlic
- 125g sundried tomatoes (soaked in hot water for 15 minutes)
- 225g creamy goat’s cheese
- 60ml sour cream
- 2 tbsp. chopped fresh oregano leaves
- 2 tbsp. chopped fresh basil leaves
- 2 tbsp. chopped fresh thyme leaves
- 1kg boneless chicken breasts
- 450g focaccia bread
Dependent on how much time you have, you’re going to have to leave at least four hours to marinate the chicken breasts, vinegar, olive oil and garlic. Adding salt and pepper to taste.
If time is a luxury, then ideally – leave overnight to really let the tastes develop.
Once marinated, you’re ready to preheat your grill.
Removing the chicken from the marinade, place under the grill and cook for four minutes on either side – or at least until the juices run clear.
Once done, set aside and let’s get the food processor out.
Combine the sundried tomatoes, goat’s cheese, sour cream, oregano, basil and thyme; processing until well blended.
Season the cheese mixture with salt and pepper to taste and once again, set aside.
Return to your chicken breasts and slice each breast half in half. You should end up with 18 pieces that are each approximately 55g.
Slice your focaccia bread into 18 (7cm by 7cm) squares, cutting each square in half horizontally.
Retrieve your sundried tomato and goat’s cheese spread on the bottom half of each piece of focaccia.
Finally, top the spread with a piece of chicken and place the top piece of bread on top of the chicken.
If you prefer, you can leave it as an ‘open sandwich’ adding some salad.
About the Author: Emily Amelia Inglis is a fan of sandwich recipes