Chicken and Vegetable Sandwiches
Ingredients
- For the bread
- 2 Pita bread
- 4 tsps vegetable oil
- 1 garlic clove
- For the filling
- 4 Chicken cutlets
- 1 scoop Mozzarella
- ½ paprika (green)
- 1 small Tomato
- 2 leaves Radicchio
- 8 leaves Oak leaf lettuce
- 1 shallot
- 2 Tbsps vegetable oil
- salt
- peppers
Preparation steps
For the bread, cut the pita bread in half and then in half again crosswise. Drizzle the bread halves with oil. Halve the garlic clove and rub into the bread.
For the filling, season the steak with salt and pepper. Rinse and trim the bell pepper, cut in half, remove the seeds and ribs and cut into small cubes. Blanch the tomato for a few seconds, rinse cold, peel, quarter, core and cut into very small cubes. Peel the shallot and chop finely together with the radicchio. Rinse the lettuce and shake dry.
Heat the oil in a pan and sauté the vegetables. In another pan, fry the chicken.
Toast the pita bread with the cut side up in a preheated oven at 200°C (approximately 400ºF) for 3-4 minutes.
Drain the mozzarella and cut into 8 slices.
Lay 2 mozzarella slices on each chicken cutlet, close the pan lid and allow to melt.
Arrange the vegetables on top of the melted mozzarella. Remove the bread from the oven, layer the bottom halves with salad, followed by the chicken cutlets. Cover with the remaining bread slices and serve hot or cold.
