As the weather warms up and our thoughts turn to spending more time outdoors, the best choice for a delicious lunch is the humble sandwich. With fillings as decadent or as light as you like, sandwiches are the ultimate packed lunch.
Ingredients
| 400 g | Chicken breasts (Main) |
| 12 slices | Sourdough bread |
| 8 | Rindless bacon |
| 1 | Baby cos lettuce |
| 1 to drizzle | Olive oil |
| 1 to serve | Parmesan cheese |
Caesar mayonnaise
| ¼ cup | Parmesan cheese, grated |
| ½ cup | Egg mayonnaise |
| 1 tsp | Dijon mustard |
| 2 | Anchovies, finely chopped |
| 1 clove | Garlic, crushed |
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Directions
- To make the Caesar mayonnaise, place the mayonnaise, anchovies, garlic, parmesan and mustard in a bowl and mix well to combine. Set aside.
- Preheat oven to 200C. Place chicken and bacon on a baking tray and brush with oil. Roast for 10-12 minutes or until the chicken is cooked through and the bacon is crispy. Slice the chicken, set aside and keep warm.
- Spread 8 slices of the bread with the Caesar mayonnaise, top with the chicken, bacon and lettuce and sprinkle with parmesan. Layer two together and sandwich with another slice of bread.
- Repeat with remaining sandwiches.
