Pulled BBQ Chicken Toastie

Okay, this is indulgent but you would never regret devouring this. Pulled, smokey BBQ chicken, combined with Jalepenos, shallots and mozzarella. Treat yourself, it's delicious and the perfect for quick lunchtime meal.

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Cook: 15 mins


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Bring a medium saucepan of water to boil, add a pinch of salt and place chicken breast in boiling water. Depending on the size of chicken breast, it can take between 8-15 mins to cook through. I recommend removing chicken breast after 10 mins and slicing in half to check if it is no longer pink inside.
Once cooked, transfer chicken to a large bowl and shred using an electric hand mixer. Then, add remaining toast filling ingredients and combine. Season to taste with salt and pepper.
Preheat cast iron skillet or toastie machine. Drizzle sourdough with olive oil and place in a cast iron skillet, 2 slices at at time. Fry sourdough for 2-3 mins until crispy, then remove from heat.
Add pulled BBQ chicken filling to toast and top with chopped shallot, jalepenos and mozzarella, then close the toast and transfer back to pan.
Fry for 3-4 mins on each side. Once cheese has melted and sourdough is golden and crispy, remove from pan. If the cheese isn’t melting, chuck it in the o en for 5-10 mins.

Nutritional Info

Cals – 689

Carbs – 54g

Protein – 57g

Fat – 25g


Serves 2

For the Pulled BBQ Chicken filling:

  • 300g or 2 chicken small chicken breasts.
  • 2 tbsp of BBQ sauce.
  • Tsp of BBQ seasoning.
  • Tsp of smoked paprika.
  • 1/2 tsp of mild chilli powder.
  • A handful of fresh parsley - finely chopped.
  • 2-3 spring onions - chopped.
  • Juice of 1/2 a lime.
  • Salt and pepper, to taste.

For the toastie:

  • 4 large slices of sourdough.
  • Tsp of olive oil, for frying (1 tsp per slice of sourdough).
  • 30g of grated mozzarella, per toastie.
  • 2-3 jalapeños - deseeded and finely chopped.
  • 1 shallot - thinly sliced.

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