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Chicken sandwich with Greek cheese cream

Chicken sandwich with Greek cheese cream

A tasty chicken sandwich on ciabatta bread, with Greek cheese cream and caramelized onion, accompanied by sautéed zucchini slices and dressed arugula. It’s a quick and balanced option, perfect for a family meal or a light lunch.

  • Servings: 2
  • Prep: 5 min
  • Cook: 20 min

Ingredients

  • 100 grams Greek cheese, crumbled
  • 2 unit ciabatta bread
  • 1 unit zucchini
  • 50 grams arugula
  • 1 unit onion, cut into thin strips
  • 250 grams diced chicken breast
  • 6 ml balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon red wine vinegar
  • 3 splash olive oil
  • salt
  • black pepper

Instructions

  1. Peel the onion, halve it and slice into thin strips. In a pan, heat a splash of oil over medium-high heat. When hot, add the onion and a pinch of salt. Cook, stirring regularly, for 2–3 minutes. Add the balsamic vinegar and sugar, and cook over medium-low heat for another 5–6 minutes. Remove and set aside.
  2. Trim the ends of the zucchini and cut it in half. Slice each half into 1 cm thick pieces. In the pan, heat a splash of oil over medium-high heat, season with salt and pepper, and cook for 2 minutes on each side until golden.
  3. In a measuring jug, combine the crumbled Greek cheese, half of the caramelized onion, a splash of water and pepper to taste. Use an immersion blender to blend until smooth.
  4. Open the ciabatta loaves and toast them until lightly golden. In the pan, heat a splash of oil over medium heat. When hot, add the chicken, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through.
  5. In a salad bowl, add a splash of oil and the red wine vinegar. Season with salt and pepper and whisk. Add the arugula and toss until well dressed.
  6. Spread the cheese and caramelized onion cream inside the bread. On the bottom half, layer the zucchini, chicken, remaining onion and arugula to taste. Top with the other half of the bread, serve and accompany with the zucchini slices and remaining arugula.

Nutrition (per serving)

  • Calories: 697 kcal
  • Protein: 44 g
  • Carbohydrates: 64 g
  • Fat: 28 g
  • Fiber: 5 g