This is my favourite sandwich in the whole world! I got the idea from a similar sandwich I devoured at a cafe a few years ago, they had pesto as a marinade for the chicken and a dressing for the top, but as I am trying to drop the kilos, I have chosen to flavour the chicken with paprika and use low fat aioli as the dressing, just remember that because it says low fat aioli, doesn't mean you can double your serving! (that's a Barbara trick)
Ingredients - serves 2 1 medium chicken breast 2 teaspoons paprika 2 Turkish rolls 1 tablespoon olive oil 1 big handful of shredded iceberg lettuce 1 tomato, sliced 1 small red onion, sliced 60g of brie or any soft cheese Sango, alfalfa or any other sprouts to garnish 2 tablespoons low fat aioli
Preheat the oven to 180C or 350F
Place the chicken breast between to pieces of cling film (glad wrap) and hit with a rolling pin to flatten slightly. Remove from the cling film and smother each side with 1 teaspoon of paprika.
Slice the Turkish rolls in half and place on an oven tray and into the oven.
In a medium-hot skillet add the olive oil and brown the chicken on either side till almost dark brown in colour then put the pan into the oven until the chicken breast is cooked through, this ensures that the meat is tender rather than dry, but keep an eye on it. When it's just cooked through, remove from the pan to rest while you put the rolls together.
Remove the rolls from the oven and lightly spread tops and bottoms with a low fat spread such as lite Olivani. Place the rolls onto two plates with centres facing up and lay lettuce and tomato onto them. Add the chicken slices then top with the brie and red onion. Lastly drizzle over 1 tablespoon of low fat aioli over each and top with your choice of sprouts.