Chicken, cheese & red cabbage toasties

Name: Chicken, cheese & red cabbage toasties
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 4 slice/s No.1 Wheat & Rye Sourdough; Butter, for spreading; 1½ tsp half-fat mayonnaise; 1 tbsp sriracha; 130 g pack cooked roast chicken breast slices; 454 g jar pickled red cabbage, drained; 4 slice/s Leerdammer Light Slices

The ultimate protein-packed snack or light lunch, this toasted sarnie has a lovely kick from the sriracha sauce.

0 out of 5 stars(0) Rate this recipe

HealthyHigh protein3 plant varieties

Serves2
CourseLunch
Prepare10 mins
Cook5 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 slice/s No.1 Wheat & Rye Sourdough
Butter, for spreading
1½ tsp half-fat mayonnaise
1 tbsp sriracha
130g pack cooked roast chicken breast slices
½ x 454g jar pickled red cabbage, drained
4 slice/s Leerdammer Light Slices

Spread one side of each slice of sourdough with butter – these will be the outsides of the sandwiches. Mix the mayonnaise and sriracha and spread this over the other sides of the sourdough.
Layer up 2 slices of the bread with the chicken, followed by the cabbage, the onion and the sliced cheese. Top each sandwich with a remaining sourdough slice (with the butter on the outside) and press down lightly.
Set a frying pan big enough to hold both sandwiches over a medium-high heat. Add the sandwiches, cheese-side down, and fry for 2-3 minutes until deep golden brown, pressing them gently with a spatula from time to time. Carefully turn the sandwiches and fry on the other side for 1-2 minutes. Remove the sandwiches from the pan, cool for 1 minute, then halve and serve with a little more cabbage on the side, if liked.