smoked chicken and

chive toastie

  • 1 tablespoon finely chopped chives
  • 1 cup (150g) chopped smoked chicken breast
  • 1 tablespoon finely grated lemon rind
  • ¼ cup (60g) sour cream
  • sea salt and cracked black pepper
  • 220g bocconcini, drained and sliced
  • 1 olive and rosemary ciabatta loaf, halved and cut into 4 pieces
  • unsalted butter, for spreading
  1. Mix to combine the chives, chicken, lemon rind, sour cream, salt and pepper.
  2. Spread on the bases of the ciabatta and top with the bocconcini. Sandwich with the top of the ciabatta and lightly butter the outside of each sandwich.
  3. Cook the sandwiches, in batches, for 4 minutes in a large non-stick frying pan over medium heat, weighed down with a clean saucepan. Turn and cook, covered, for a further 3 minutes or until golden and the cheese has melted. Serves 4

TIPS AND TRICKS
+ You can use focaccia instead of the ciabatta.

Photography: William Meppem

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