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My take on a club cross BLT sandwich (well nearly). This not only has a delicious helping of sweet chilli it also has my flat chicken. It is a real favourite with friends and family alike. The mayo gives a nice cooling affect to compliment the chicken and bacon. Serves 4 hungry people.
2 chicken breasts
1 stems each of thyme & rosemary
1 tbsp sweet chilli sauce
Black pepper
Olive oil
6 baby tomatoes sliced length ways
8 rashers of pancetta (or streaky bacon will work)
2 ciabatta loaves
2 tbsp sweet chilli sauce
4 tbsp mayo
2 handfuls of lambs lettuce

Pick the leaves from the herb stems, lay the chicken breasts one at a time between 2 sheets of parchment, sprinkle with a half of the herbs and a pinch of black pepper cover and bash with either a meat hammer or rolling pin until very flat (should fill the pan), repeat with the second chicken breast.

Cover and place in the fridge for about an hour. Heat a little oil in a pan on a medium hot heat, add one breast at a time and fry for about two to three minutes each side add a splash of the sweet chilli sauce to the pan before turning the chicken over. Keep warm and repeat with the remaining chicken breast.

Grill the pancetta until crispy. Heat the ciabatta as the instructions.

To assemble, slice the ciabattas length ways and place on a serving plate, add a layer of lambs lettuce and baby toms to each ciabatta, next four rashers of the pancetta to each, next the breasts of chicken onto the pancetta,  mix together the remaining sweet chill and mayo and spread the top layer of bread with a generous amount, season with rock salt and black pepper.  Slice into portions and serve with fries.

*A sliced avocado would work really well added to this.