Italian chicken toastie with feta & spinach
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Time to make:
10 mins, Plus 25 min for salad.
$5.15 per serve
(at time of publication)
Full ingredients list:
Roasted vegetable salad
4 medium tomatoes, sliced
1 eggplant, sliced
50g reduced-fat cottage cheese
50g reduced-fat feta, crumbled
2 tablespoons pesto
3 tablespoons reduced-fat plain yoghurt
25g store-bought, oil-free sun-dried tomatoes, chopped
1½ cups cooked chicken breast, finely chopped
2 cups baby spinach, shredded
2 tablespoons torn basil leaves
8 slices wholegrain bread
Nutritional information (per serve)
Instructions and steps:
1 Make the roasted vegetable salad: Preheat oven to 190ºC. Place the tomatoes, eggplant and red onion on a baking tray and spray with olive oil. Bake for 20–25 minutes, or until softened. Toss in a bowl with balsamic vinegar before serving.
2 Make the toasties: Combine cheeses in a bowl with the pesto, yoghurt and sun-dried tomatoes. Stir in the chicken, baby spinach and basil. Season mixture with cracked black pepper.
3 Heat a sandwich press or grill and spray with olive oil. Place a slice of bread on the sandwich press or grill and spoon on a quarter of the filling. Top with a second slice of bread. Spray with olive oil. Toast until golden brown. Repeat the process with remaining bread and filling to make four toasties.
4 Serve the toasties with the roasted vegetable salad.
The filling can be made ahead and kept chilled in the fridge.
About this recipe
First published: July 2018