Ingredients
Scale
- 4 long sourdough rolls, or baguette sections halved lengthways
- 4 tbsp basil pesto, storebought or homemade
- 4 cooked chicken schnitzels (find my Freezer-friendly Chicken Schnitzel recipe here)
- 2 large tomatoes, thinly sliced
- 200 g (7 oz) fresh mozzarella, thinly sliced (can be substituted with any cheese of choice, see note 1)
- Sea salt flakes
- Cracked black pepper
- 2 cups (90 g) rocket (arugula)
- 4 tbsp whole-egg mayonnaise
Instructions
- Preheat the oven grill (broiler) to high. Place the rolls cut-side up on a baking tray. Toast under the grill for 1–2 minutes until golden and slightly crisp.
- Spread the pesto on the base of each roll. Top with a chicken schnitzel, followed by the sliced tomato and mozzarella. Season with salt and pepper to taste. (See note 2 for a grilling/broiling option.)
- Top the cheese with rocket, spread the mayo on the top half of each roll, then place it on top of the sandwich. Press down gently, slice in half, and serve immediately.
Notes
Note 1 – Provolone, freshly shredded mozzarella or gouda all work well.
Note 2 – Layer with cheese as per step 2 in the recipe, then place under the oven grill (broiler) on high for 1–2 minutes to melt, if desired, before topping with rocket (arugula).
Make Ahead
These sandwiches are best made and assembled to be eaten fresh, however they can be made and wrapped for school lunches or picnics – I recommend preparing them the morning that you need them. See the leftover instructions below.
Leftovers
Wrap the assembled sandwiches tightly in baking (parchment) paper and place in an airtight container. Refrigerate until needed, but best consumed within 12 hours.
- Prep Time: 5 minutes
- Cook Time: 5 minutes (does not include cooking chicken schnitzel)
- Category: Chicken, Sandwiches, Quick and Easy
- Method: Grilled, Assembled
- Cuisine: Modern Australian