Chicken, Bacon & Cheese Toasted Sandwich

Leftover roast chicken or meat makes a great base for a toasted sandwich meal – here we have combined leftover roast chicken and leftover aioli as part of the filling for this substantial toasted sandwich – perfect Friday night fare.

Use a sandwich press if you have one for cooking this sandwich – no need to use butter.

For each sandwich
¼ cup sliced leek
1 rasher bacon, rind removed, meat cut into strips
olive oil
½ cup shredded cooked chicken
2 tbsp aioli or mayonnaise
2 slices bread of your choice – we used a thick cut grainy bread
butter
¼ cup grated Origin Earth Takenga Gold or Sleeping Giant cheese

1              Place leek, bacon and a splash of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are tender.
2              Meanwhile, combine chicken and aioli in a small bowl.
3              To assemble, butter one side of each slice of bread. Place one slice of bread buttered side down on a board, top with cooked leek mixture, chicken mixture and grated cheese and finally remaining slice of bread, buttered side up.
4              Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 4-5 minutes or until golden on one side. Turn over and repeat – the sandwich should be golden on the outside with the filling heated through and cheese melting. Alternatively, cook sandwich in a sandwich press – there will be no need butter the bread.

Recipe by Rachel Blackmore