Creamy Chicken Sandwich with Roasted Bell Peppers and Sun-Dried Tomatoes
Ingredients
For the chicken:
For the sauce and veggies:
For assembling the sandwich:
Instructions
-
Prepare the Chicken:
- Cut the chicken breast into thin strips.
- Season with salt, pepper, paprika, ginger powder, and a drizzle of oil. Mix well.
- Heat a little oil in a pan and cook the chicken for 5 minutes on one side, then flip and cook for another 2–3 minutes until golden and cooked through.
- Remove the chicken from the pan and set aside.
-
Prepare the Sauce and Veggies:
- In the same pan, sauté the chopped red bell pepper for 2–3 minutes. Season with salt and pepper.
- Add the grated garlic and sun-dried tomatoes, stir briefly.
- Add the sour cream and stir to form a creamy sauce. Remove from heat.
-
Toast the Bread:
- Slice the bread in half (or use sandwich slices).
- Place on a baking tray lined with parchment paper.
- Add cheese on top of each slice and bake in a preheated oven at 200°C (390°F) for 10 minutes, or until the cheese is melted and bubbly.
-
Assemble the Sandwich:
- On the toasted bread with melted cheese, layer the cooked chicken and creamy vegetable mixture.
- Optionally, add fresh greens or more cheese before closing the sandwich.
