Sandwiches are a lunch time classic, but with this healthy lunch recipe of a mozzarella open sandwich, you can get your fix while still sticking to your healthy eating plan. Perfect for if you’re having lunch at home.
This recipe contains peppers, so you’ve got some of your five-a-day thrown in there along with chicken breasts, which are a great source of protein.
The mozzarella adds a hit of cheese to this sandwich, while adding the oil and basil leaves give it a great Mediterranean taste.
You could cook the chicken breasts ahead so you’re able to make the sandwich up quickly on your lunch break.
Whether you’re enjoying it to yourself or inviting friends over for lunch, this is a classic dish that will impress any visitors. And it really does taste great!
- 2 skinless free-range chicken breasts
- olive oil, to drizzle
- 1 garlic clove, peeled and sliced in half
- 4 slices sourdough bread, toasted
- 2 balls buffalo mozzarella
- 2 flame-roasted peppers (from a jar is fine)
- basil leaves, to garnish
Place the chicken breasts between 2 sheets of cling film and beat gently with a rolling pin until flattened. Season, coat with oil and either cook on a ridged griddle pan or on the barbecue for 5 minutes on each side until cooked through. Slice in half.
Rub the cut side of the garlic clove over each slice of sourdough, and top with half a chicken breast. Tear the mozzarella balls into 2, and place half onto the chicken then top with half a roasted pepper. Drizzle with oil, garnish with basil leaves and salt, and serve while the chicken is still warm.