Chicken Sandwich with Olive Tapenade and Brie

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.