•  2 slices sourdough bread
•  olive oil, for brushing
•  1 clove garlic
•  200g roasted capsicum (bell pepper), sliced
•  1 x 200g cooked chicken breast fillet, shredded
•  ½ cup basil leaves
•  2 vine-ripened tomatoes, sliced

dressing

•  2 tablespoons red wine vinegar
•  1 tablespoon olive oil
•  1 teaspoon caster (superfine) sugar
•  sea salt and cracked black pepper

  To make the dressing, place the vinegar, oil, sugar, salt and pepper in a bowl and stir to dissolve the sugar. Set aside.
Heat a char-grill pan or barbecue over high heat. Brush the bread with oil and char-grill or barbecue for 1–2 minutes each side or until golden. Rub with the garlic. Combine the capsicum, chicken and basil in a bowl. Top the bread with the tomato and capsicum mixture and spoon over dressing to serve. Serves 2.