Spicy chicken cruncher

    50 min

    The ultimate snack. Harissa chicken slices on olive oil toasted bread packed with rocket, Manchego cheese, fried onions and crispy bacon in a spicy mayonnaise dressing.

    Samantha's Supper

    Kent, England, UK
    1 person made this

    Serves: 1 

    • 1 small chicken breast fillet
    • 1 heaped teaspoon harissa
    • 2 rashers smoked streaky bacon
    • 1 small onion, sliced
    • 2 slices thick sliced bread
    • olive oil
    • 1 handful rocket leaves
    • 1 to 2 slices Manchego cheese
    • Dressing
    • 1/2 teaspoon harissa
    • 2 teaspoon mayonnaise

    Prep:15min  ›  Cook:5min  ›  Extra time:30min marinating  ›  Ready in:50min 

    1. Marinate the chicken breast fillet in 1 heaped teaspoon of harissa for a minimum of 30 minutes.
    2. Heat a teppanyaki grill or hot plate and cook the chicken until cooked through, turning once. Remove and rest on a chopping board.
    3. On the same grill, cook the bacon and onions until the bacon is crispy and the onions are just cooked.
    4. Brush the bread slices on both sides with olive oil, using a pastry brush. Toast on the grill.
    5. Meanwhile, slice the chicken. Make the dressing by whisking together the remaining harissa and mayo.
    6. Assemble the cruncher with rocket on one slice of bread, top with the bacon, chicken, cheese and onions. Drizzle over the dressing and place the other toasted bread slice on top.
    7. Squish down with your hands then enjoy.

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