Quick Peri Peri Chicken & Cheese Sandwich
with Salt & Vinegar Fries
The craving for a good sandwich has been here for a while now, but the wait is over! Sink your teeth into a Parmesan crumbed chicken sandwich, slathered in a mayo on the base and fresh salad extras on the top. Enjoy it with a side of fries drizzled in the right amount of vinegar to fit your tastes.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 packet
Crumbed Chicken Breast Strips
(Contains Gluten; )
1
tomato
1 packet
Peri Peri Sauce
(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )
1 packet
mayonnaise
(Contains Egg; )
1 bag
Mixed Salad Leaves
2
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • When the fries are done, add the white wine vinegar and a pinch of salt, tossing to coat.
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat base of pan. • Cook crumbed chicken breast strips until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate. Season with salt and pepper.
• Meanwhile, halve wholemeal panini, sprinkle with grated Parmesan cheese on the top half. • Place panini directly on wire racks in the oven and cook until heated through, 3-4 minutes. • Meanwhile, thinly slice tomato. • In a small bowl, combine peri peri sauce, mayonnaise and the honey.
• Spread base of panini with some peri peri mayo. • Top with crumbed chicken, tomato and mixed salad leaves. • Serve with salt and vinegar fries and remaining peri peri mayo. Enjoy!