Roasted Bell Pepper Chicken Sandwich

Roasted paprika spread with grilled chicken creamy mozzarella and avocado. Every bite is just better than the last one.
Prep Time:
15 min
Cook Time:
25 min
Total Time:
40 min
Ingredients (Servings: pieces)
Chicken Sandwich
Boneless Chicken Breast
Fresh Thyme
Sweet Smoked Paprika Powder
Olive Oil
Buffalo Mozzarella
Baby Leaf Salad
Fresh Herbs (Thyme, Basil, Parsley, Dill)
Ciabatta Bread
Roasted Pepper Spread
Bell Pepper
Tomato Paste
Sweet Smoked Paprika Powder
Garlic Powder
Ground Cumin
Preparing In The Kitchen
  1. Wash the chicken breast and pat dry. Wash the thyme, shake dry, pluck the leaves and chop finely. Mix the thyme, smoked paprika and the olive oil together, marinate the chicken breast with it and leave to stand for about 30 minutes.
  2. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  3. Wash the paprika, pat dry, remove the seeds and cut into cubes about 2 cm. In a medium bowl, mix the paprika with tomato paste, smoked paprika, garlic and cumin. Spread onto the baking sheet and roast for about 20 minutes, until charred and soft.
  4. Heat a griddle pan over high heat and sear the chicken breasts. Reduce the heat and continue cooking for about 10 minutes, until cooked through. Set aside and slice it.
  5. Wash and spin dry the lettuce. Peel the avocado, remove the pit and cut into slices. Drain the mozzarella and cut into thin slices. Wash the herbs, shake dry and pluck the leaves.
  6. Once the paprika is cooled down, place it in a food processor and blitz until smooth. Adjust the taste if needed with salt and pepper.
  7. Cut the ciabatta in half, then cut each half in half again to make sandwiches. Roast the halves in the pan for about 2 minutes. Then spread with the paprika cream. Top with lettuce, chicken, avocado and mozzarella and finish with the other half.
More recipes on: