Roasted Chicken Sandwich | Recipe

Roasted Chicken Sandwich, complete with fresh Salsa Verde, a Roasted Capsicum Salad, and rich Nduja Butter.

Ingredients

Chicken

1 whole chicken, spatchcocked
Olive oil
Salt, black pepper
Salsa Verde

Mint, flat-leaf parsley, basil (1 handful each)
1 tbsp capers
1 tbsp Dijon mustard
Juice from half a lemon
Salt, pepper, to taste
2 tbsp extra-virgin olive oil
Nduja Butter

2 tbsp nduja
2 tbsp unsalted butter
Sandwich Assembly

Ciabatta bread
2 slices provolone cheese
Fresh basil leaves
1/2 red onion, thinly sliced
3 red capsicums, halved, seeds removed
Olive oil, salt, pepper
Instructions

Place capsicum halves skin-side up on a tray. Grill in the Ninja on top heat for 15 -20 minutes or until slightly charred and soft. Transfer to a bowl, cover with cling wrap for 10 minutes, then peel skins. Set aside.

Cut out the chicken backbone, flatten it, then drizzle with olive oil, salt, and pepper. Roast in the Ninja on the gourmet roast setting for 30 minutes or until internal temp reaches 75°C. Let rest.

Blend mint, parsley, basil, capers, Dijon mustard, lemon juice, salt, pepper, and olive oil until smooth.

In a small bowl, combine nduja and butter.

In a bowl, toss peeled capsicums, sliced red onions, basil, olive oil, salt, and pepper.

Spread nduja butter on ciabatta and toast in a pan over medium heat for 90 seconds.

Remove chicken from the bone for one sandwich, toss with 2 tbsp Salsa Verde.

Place coated chicken on ciabatta, top with provolone cheese.

Add capsicum salad and top with the other half of the ciabatta.

Slice and enjoy!