• Do you like me, consider a Woolies pre-cooked chicken, cooking? I mean, you had to make the salad right and that took effort! Alida Ryder’s jalapeno mayo open sandwiches are exactly what i feel like making for supper tonight with the leftover chicken from our Woolies roast…i couldn’t think of a tastier solution fo leftover chicken. A tray of these melts would also go down a treat if you’re having a crowd for the rugby this weekend. For the jalapenos, i highly recommend the ones from Melissa’s – they’re insanely good! Check out Alida’s delicious blog here and i highly recommend getting her books – they’re brilliant and always full of moreish inspiration.




    for the jalapeño mayo
    • 1 tablespoon pickled jalapeños, chopped
    • 3 tablespoons mayo (I used Hellmans)
    • 1 teaspoon pickle juice (from the jalapeños)
    for the salsa
    • 1 ripe tomato, finely diced
    • ½ red onion, finely diced
    • handful fresh parsley (or coriander), finely chopped
    • squeeze of lemon juice
    • salt & pepper to taste
    for the sandwich
    • 4 slices sourdough bread, toasted
    • 1 chicken breast, thinly sliced
    • 4 sliced mozzarella cheese
    • 1 avo, thinly sliced
    • fresh coriander, to garnish
    1. Pre-heat the grill of your oven on the hottest setting.
    2. Combine the ingredients for the jalapeño mayo and set aside.
    3. Do the same with the salsa ingredients.
    4. To assemble the sandwich, place the chicken on two slices of the sourdough then top with the mozzarella. Place the sandwiches on a baking tray and place in the oven.
    5. Allow the cheese to melt and become golden brown then remove from the oven.
    6. Spread the mayo on the remaining slice of bread then top the sandwich with the avo slices and a generous spoonful of salsa. Top with the fresh coriander and close the sandwich

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  • One Comment to “Roast Chicken Melts with Jalapeño Mayo & Salsa”

    1. Colleen on

      Looks delicious.

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