Deconstructed Roast Chicken Sandwich

Sometimes just a simple, or not so simple, sandwich can make for a great brunch, picnic, lunch and so on. I like to serve them deconstructed so guests can make the sandwich as they prefer and it is a lot less work for the cook.

Serves 6

Ingredients

2 large chicken breasts, roasted
12 strips of bacon, roasted
6 crisp romaine lettuce leaves, washed and dried
Crusty rosemary (or plain)
Sourdough bread, sliced and toasted
4 red bell peppers, roasted
3 garlic cloves
1/2 cup of feta cheese
1 ounce cream cheese
2 tablespoons of mayonnaise
1 tablespoon of olive oil
Juice of one lemon
8 basil leaves
Kosher salt and freshly ground pepper

Making It

Roast the chicken breasts as instructed but when finished remove the skins and put them back on the parchment paper lined baking sheet and bake for an additional few minutes until golden crisp, then roughly chop them
Red pepper spread: In a food processor, fitted with the steal blade, finely chop the garlic, add the basil and pulse twice, add the feta, cream cheese, mayonnaise, 4 slices of the roasted red pepper, lemon juice, salt and pepper and pulse until mixed
Create a board with all of the ingredients
- Sliced Chicken
- Bacon
- Crisp chicken skins
- Lettuce
- Roasted red peppers
- Red pepper spread
- Toast