Serving size: Serves 8
Cooking time: Less than 30 minutes
Special options: Kid friendly
Course: Lunch, Snacks
Favourite flavours: Chicken, Sandwich

Australian House & Garden Mediterranean chicken sandwich recipe

INGREDIENTS

6 skinless, boneless chicken breast halves
1/3 cup (80ml) extra-virgin olive oil, plus ¾ cup (180ml)
2 tablespoons lemon juice, plus ¼ cup
1 teaspoon chopped thyme leaves
2 garlic cloves, finely chopped
2 teaspoons anchovy paste
2 500g round (cottage) loaves
¼ cup drained capers
2-3 vine-ripened tomatoes, thinly sliced
1 small red onion, thinly sliced
4 large cos lettuce leaves

METHOD

1. Flatten chicken with a mallet. Place in a dish. Combine 1/3 cup oil, 2 tablespoons lemon juice, thyme and half the garlic and pour over chicken. Cover and refrigerate for 2 hours.

2. Preheat a grill pan. Season chicken and grill for 4 minutes on one side, then turn and cook for 3 minutes, or until cooked through. Cool and cut diagonally into 2cm slices.

3. Mix anchovy paste, ¼ cup lemon juice and remaining garlic in a bowl. Whisk in ¾ cup oil.

4. Halve loaves horizontally and hollow out tops to 1cm thickness. Drizzle dressing over bottoms and scatter capers. Layer twice with chicken, tomato, onion and cos. Cover with tops, tie with string and wrap in foil. Weight down with cans and refrigerate overnight or for at least 2 hours.