Chili & Chicken Club Sandwich


Serves 8

Preparation: 10 Minutes | Cooking: 8 Minutes


1 tablespoon olive oil;

3/4 cup smooth ricotta;

1/4 cup smooth ricotta;

1/4 cup small coriander leaves.

Skinless chicken breast fillets;

1 small crusty baguette or italian loaf;

5.3oz. 150g semi-dried tomatoes.



  1. Heat oil in frying pan over moderate heat. Cook chicken for 4 minutes each side or until cooked through. Cool. Cut chicken lengthwise into thin slices. Season with salt and black pepper.

  2. Cut bread diagonally into 8 slices, 2cm thick. Grill or roast lightly until golden.

  3. Place ricotta and Chili Chunky Dip in a bowl and stir to combine. Spread each slice of toast with ricotta mixture. Top with chicken, cucumber, tomatoes and coriander leaves.

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