For making this recipe require 30 minutes + 1 hour or overnight for pickled cucumber, recipe for 4 servings
Ingredients for pickled cucumbers:
4 mini cucumbers
115g of balsamic vinegar
115g of water
25g of white sugar
Fresh dill
1/2tsp of peppercorns
1/4tsp of dry chilly
Ingredients for mayo mustard sauce:
5 tbsp of mayonnaise
2 tbsp of Grey Poupon Dijon Mustard
Ingredients for sandwiches:
8 slices of bread
2 boneless, skinless, Chicken breast fillets
Homemade pickled cucumbers
4 slices of cheddar
2 tomatoes
Salad leaves
Method
Thinly slice the cucumbers. Place them into a small jar.
Add fresh dill, peppercorns and chilly to the jar
Heat balsamic vinegar, water and sugar in a saucepan over medium heat. Stir until the sugar is dissolved, this should take about 1 minute. Let cool and pour over the cucumbers. Store the cucumbers in the fridge. Rest overnight, if possible, or use them after minimum 1 hour.
Season the chicken with salt & pepper. Preheat grill to medium-high heat, when is smoking, grill chicken 5-6 minutes per side or until cooked through. Brush the sides of the chicken with olive oil while you are cooking them. Set aside until ready to assemble sandwiches.
For the sauce, whisk mayonnaise with dijon mustard in a small bowl.
Toast the bread on both sides. For all the toasted slices, spread the sauce over one side of each. Place some lettuce leaves on top of the first bread slice, top with pickled cucumbers. Place grilled chicken breast over the cucumbers, add a slice of cheddar and some tomato slices . Cover with the second bread slice, source side facing down. Repeat with remaining 3 sandwiches.
