Chicken and Bell Pepper Sandwich, a tempting, fresh recipe perfect for using up leftover cooked chicken, like in my case.
I had cooked some chicken thighs and a couple were left over.
But for this recipe, you can simply use grilled or pan-cooked chicken or other ingredients like tuna or meats of different cuts and types.
Below you will find all the explanations with step-by-step photos that will guide you through the execution of the recipe.
If you love sandwiches, I’ll also leave you some small inspiration to enrich your recipe book
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2 sandwich halves
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 slice sandwich bread
- 1 bell pepper
- 3.5 oz chicken breast
- 3.5 oz spreadable cheese (also in different flavors)
Tools
- 1 Blender
- 1 Knife
- 1 Grill
- 1 Plastic wrap
Steps
To make the Chicken and Bell Pepper Sandwich, first grill the bell pepper after washing, drying, removing the stem and filaments, and cutting it into 4 parts.
For the chicken, I used thighs from which I took only the edible parts, already cooked the day before, but for your recipe you can also choose to cook a sliced chicken breast on the grill or use another type of ready-cooked meat.
Blend the chicken coarsely with the spreadable cheese.
If you wish, you can adjust the salt and pepper.
Lay the bread on the plastic wrap.
Spread the cream on the slice of sandwich bread.
Fill with skinned bell peppers.
Fold the bread with the help of the plastic wrap, press it well, and seal the edges by pinching them with your fingers.
Let it rest in the refrigerator for at least 30 minutes before cutting.
