Ingredients:
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2 slices, Brumby’s LOW FODMAP Loaf (or your bread of choice)
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½ large chicken breast fillet
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Olive oil cooking spray
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75g feta cheese
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2 slices marinated capsicum
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4 basil leaves
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Salt and pepper to taste
Method:
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Step 1:
Cut the chicken breast in half, to form 2 thin fillets. Spray with olive oil. Season with salt and pepper. Heat a frying pan over medium heat. Cook chicken fillets for 3 minutes on each side, or until just cooked through. Set aside. Slice into thin strips when cooled.
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Step 2:
Preheat a sandwich press. Lightly spray 4 slices of Brumby’s Low Fodmap bread with oil.
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Step 3:
Place 2 slices of bread on a plate, oiled side down. Spread with feta. Season with salt and pepper. Top with chicken, peppers and basil.
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Step 4:
Sandwich together with remaining bread slices, oiled side up.
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Step 5:
Cook sandwiches for 5 to 6 minutes or until golden. Serve.
Cut the chicken breast in half, to form 2 thin fillets. Spray with olive oil. Season with salt and pepper. Heat a frying pan over medium heat. Cook chicken fillets for 3 minutes on each side, or until just cooked through. Set aside. Slice into thin strips when cooled.
Preheat a sandwich press. Lightly spray 4 slices of Brumby’s Low Fodmap bread with oil.
Place 2 slices of bread on a plate, oiled side down. Spread with feta. Season with salt and pepper. Top with chicken, peppers and basil.
Sandwich together with remaining bread slices, oiled side up.
Cook sandwiches for 5 to 6 minutes or until golden. Serve.
