You will need
- 8 x slices Warburtons Ourdough Rye Fibre bread
- 250g chicken breasts
- 1 of each small red and green pepper
- 1 x medium red onion
- 30ml olive oil
- 2 x heaped tsp Cajun seasoning
- 70g grated cheddar cheese
- 1 x 150g tub of each Sour cream and chive, salsa and guacamole
- Butter to spread
Make with
Make it
30 mins | Serves 4
- Slice the chicken breasts into strips
- Slice the peppers into strips – discard any seeds and white pith
- Peel and slice the red onion
- Put all the above into a bowl, sprinkle over the Cajun spices and toss to coat
- Heat the olive oil in a large frying pan
- Saute the chicken mix in the oil for 15 mins – turning as you cook till cooked through and slightly burnt
- Spread four slices of the bread with the salsa
- Spread the other four with the sour cream
- Divide the chicken mixture over the slices with the sour cream on
- Divide the cheese over the slices with the salsa on
- Put the cheese slices on top of the chicken to make four sandwiches
- Butter both sides of the bread and fry in the pan for 4/5 mins per side
- Serve alongside the guacamole and any left-over salsa and sour cream
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