Panacris smoked chicken sandwich

Name: Panacris smoked chicken sandwich
Ingredients: 2 slices country bread (100 g); 1 garlic clove; 30 g Delaco cream cheese; 4 slices smoked chicken breast (50 g); 1 medium tomato (120 g); 3 slices Delaco semi-hard cheese (45 g); 5 g chives; 2 medium mushrooms (40 g); 15 g pomegranate seeds

Sandwiches - Panacris smoked chicken sandwich by Arina J. - Recipia

Pomegranate seeds add a tart little pop to the Panacris smoked chicken sandwich, a sandwich with smoked chicken, tomatoes and semi-hard cheese, browned in the oven in five minutes. The country bread is toasted first and rubbed with garlic, then spread with cream cheese; the chicken, vegetables and cheese go on top. I like to slice the tomato thinly so you can taste the pomegranate between the layers. Prep: 10 minutes. Cook: 8 minutes. Total: 18 minutes. Serves: 1. About 640 kcal and 35 g protein per serving.

Ingredients

2 slices country bread (100 g)
1 garlic clove
30 g Delaco cream cheese
4 slices smoked chicken breast (50 g)
1 medium tomato (120 g)
3 slices Delaco semi-hard cheese (45 g)
5 g chives
2 medium mushrooms (40 g)
15 g pomegranate seeds

Preparation

1. Toast the bread slices in the toaster for 3 minutes, until crisp. 2. Cut the garlic clove in half and rub it over the toasted bread. Spread the cream cheese on top. 3. Add the smoked chicken breast and tomato slices, then top with the semi-hard cheese, chives, sliced mushrooms and pomegranate seeds. 4. Bake the sandwich in an oven preheated to 200°C for 5 minutes, until the cheese softens, or heat it in the microwave for 2 minutes. Serve right away.

Notes

The sandwich can be kept in the fridge for up to 3 days, but the bread quickly loses its crunch, so it’s best to assemble it just before eating. Serve it with a simple green salad; a glass of off-dry white wine goes well with the smoked chicken and pomegranate. Don’t rush spreading the bread, spread the cream cheese right to the edges, because the bare corners dry out more in the oven. Smoked chicken breast can be quite salty, so choose thin slices and taste it before adding them. If the mushrooms have been rinsed, dry them well before slicing so they don’t leave liquid on the bread. Slice a very juicy tomato thinly and pat it dry with paper towel. For a milder flavor, you can swap the semi-hard cheese for the same amount of gouda; the sandwich contains gluten and dairy. You can replace the chives with the same amount of green part of a spring onion.