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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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