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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a very cool way to serve sandwiches! Of course the fillings can be adjusted to whatever your preference is. Prep time does not include fridge time. Ingredients:
500 g chicken tenderloins or 500 g skinless chicken breasts (sliced into strips) |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1/2 teaspoon ground cilantro |
1/2 teaspoon ground cumin |
1 loaf ciabatta |
200 g hummus |
1 bunch snow pea sprouts, washed and chopped into 1 cm lengths |
2 carrots, grated |
2 tablespoons chopped fresh mint |
1 small red onion, thinly sliced |
Directions:
1. Combine oil, juice and spices in a small bowl with the chicken and marinate for several hours or overnight.
2. Cook chicken in a heated oiled grill pan until cooked through.
3. Cool.
4. Split bread loaf in half lengthways.
5. Spread hummus evenly over both cut edges.
6. Arrange all vegetables evenly over base and top with the chicken, then the remaining bread half.
7. Wrap tightly in plastic wrap and refridgerate for 1 hour, or longer.
8. Cut loaf in 6 portions.
9. Portions can be secured by tying with string or skewering.
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