Chicken, Bacon and Brie or Mozzerella melt
  • Cooking Time: 2 -3 minutes
  • Servings: 1
  • Preparation Time: 15 mins
  • 2 Rashers of Bacon
  • 1/2 chicken breast
  • 1 Sliced fresh tomato
  • 1 teaspoon of wholegrain Mustard
  • Brie or Mozzerella Cheese
  • Ciabatta bread
  • Basil
  • Balsamic Vinegar
  • tiny amount of sugar (pinch)
  1. Slice Ciabatta open and lightly toast
  2. Thinly slice tomato into about 5 or 6 slices and place on baking tray
  3. Lightly drizzle tomatoes with balsamic vinegar and apply a dusting of finely chopped basil.
  4. Sprinkle a very small amount of sugar over the tomatoes(gets the sweet and sour thing going on with the tomatoes)
  5. Bob into a hot oven (about 200 degrees) for about 10 mintues.
  6. Grill or fry the bacon until nice and golden brown(not overly done though as texture doesnt suit sandwhich.)
  7. Tenderize chicken breast by wrapping in clingfilm and beating hard with either wooden mallet or rolling pin.
  8. Chop chicken into strips and shallow fry in a little olive oil until cooked.season to taste.
  9. Add bacon for final couple of minutes of frying, allow bacon fats to infuse the chicken.
  10. Drizzle Olive oil over the lightly toasted Ciabatta and lay Tomato's on base of sandwhich.
  11. Lay chicken and Bacon mix on top of Tomato's
  12. Thinly slice Brie or break mozzerella and lay on top of bacon and chicken.
  13. Grill for a few minutes until cheese is melted over chicken and bacon
  14. Spread a light covering of wholegrain mustard over top of sandwhich and place on base.
  15. Enjoy!!!
  16. Realise you havent made enough and start
Used to love this sandwhich when it was available at one of my favourite eatieries, would rate it as the finest sandwhich ever.