CHICKEN & CHEESE TOASTIE
1 cup apple cider vinegar
1 cup sugar
1 cup water
6 green chilli
1/4 bunch dill, finely chopped
1/4 bunch parsley, finely chopped
1/4 bunch coriander, finely chopped
1/4 cup baby capers
1/2 cup mayonnaise
Sourdough bread, sliced and toasted on one side
Gorgonzola cheese, to taste
2 breast chicken, cooked, shredded
Provolone cheese, to taste
1 onion, finely sliced
1 tbsp olive oil
- Place vinegar, sugar and water into a saucepan over high heat and bring to the boil. Add chillies and stir. Remove from heat and allow to cool. Meanwhile add herbs, capers and mayonnaise into a bowl and stir, add salt to taste. Take out 1½ chillies and chop finely and add to mayonnaise mix.
- To make sandwich, add gorgonzola cheese, chilli, chicken, provolone cheese, chilli mayonnaise and onion onto the toasted side of bread. Top with other slice of bread, push down and place into a pan drizzled with oil and cook for 5 minutes each side.
BEN'S TIP: Place leftover pickled chillies into a jar so they can be used again.