Level up your sandwich game with this wonderfully juicy and tender chicken topping.
Prep time: 10 mins
Cook time: 25 mins
Serves: 4
Ingredients
| 8 | Pieces of Waitoa Original Chicken Tenders |
| 4 | Slices of Bürgen Fabulous Fibre Toast or Sensational Seeds Bread |
| 4 | Yolo Emmental slices |
| 4 Tbsp | Mayonnaise |
| 4 Tbsp | Relish |
| ¼ | Iceberg lettuce, shredded |
| ½ | Cucumber, finely diced |
| 8 | Beekist Chef's Selection Tomatoes, finely diced |
| Avocado oil infused with basil | |
| Handful Superb Herb Micro Radish |
Directions
- Preheat the oven to 200°C. Line two baking trays with baking paper. Place Waitoa chicken tenders on a prepared tray and cook for approximately 20–25 minutes, turning once.
- Lay Bürgen slices on a tray, drizzle with oil and top with cheese.
- At the 20-minute mark, add the second tray with bread to the oven and cook for 5 minutes with the tenders.
- Slice chicken on a chopping board.
- To make the open sandwiches, top each slice of Bürgen with mayo, relish, shredded iceberg, diced cucumber and Beekist tomatoes, chicken tenders, and a sprinkle of Superb Herb micro radish.
This content has been created in partnership with Fresh Fast.