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Serves: 1

Chicken Sandwich with Olive Tapenade and Brie

Prep Time
10 min.
Cooking Time
30 min.
Method
Direct
Prep Time
10 min.
Cooking Time
30 min.
Method
Direct

Ingredients

Chicken  Sandwich With  Olive  Tapenade And  Brie 346X318
  • 2 slices of day-old bread of choice
  • 1 chicken breast
  • 2 tbsp olive tapenade
  • 30-40g camembert

Instructions

    A tasty grilled sandwich that makes a good lunch or snack

    In the kitchen:
    • Cut the bread into 1 cm slices. 
    • Remove any membranes and tendons from the chicken breast. 
    • Spread the bread with the olive tapenade.
    • Cut the brie into thin slices.
    At the barbecue:
    • Prepare the barbecue for direct heat – 185-200°C. If you are using a charcoal barbecue, you need approx. 1/3 of a chimney starter with lit briquettes.
    • Put the waffle and sandwich iron in the GBS grate and preheat for 5-8 minutes.
    • Put the chicken breast in the iron and cook for approx. 5-8 minutes. Then turn the iron through 180 degrees and cook for another 5-8 minutes – until the core temperature reaches 65°C. Allow to stand for at least 5 minutes, then cut into slices. 
    • Assemble the sandwich with the brie and grilled chicken. 
    • Put it in the preheated sandwich iron. Close the iron firmly around the bread and cook for approx. 5-8 minutes.
    • Flip the iron and cook the sandwich for another 5-8 minutes. Check that the surface has a crisp crust.
Ingredients
Instructions

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