Ideal for a weekend brunch — Guaranteed to please the troops and keep them satisfied all day!
Prep time:
10 Minutes
Cook time:
25 Minutes
Serves:
4
Ingredients
8 Waitoa Free Range Original Chicken Tenders
4 slices of grain bread
Avocado oil infused with basil
4 slices of cheese
4 tbsp mayonnaise
4 tbsp relish of your choice
¼ iceberg lettuce, shredded
½ small cucumber, finely diced
8 cherry tomatoes, finely diced
A handful of micro radish
Method
Preheat the oven to 200°C. Line two baking trays with baking paper. Place chicken tenders on a prepared tray and cook for approximately 20–25 minutes, turning once.
Lay the slices of bread 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 bread with mayonnaise, relish, shredded iceberg, diced cucumber and tomatoes, chicken tenders, and a sprinkle of micro radish.
