– 1 chicken breast (butterflied)
– 1 tbsp butter
– 1 baby gem lettuce (shredded)
– 1 yellow pepper (sliced)
– 1 red onion (sliced)
– 1/2 cucumber (sliced)
– 2 tbsp mayonnaise
– 1 tsp honey
– 1 tbsp chipotle sauce
– 1 part-baked baguette
– 2 eggs
– 50ml milk
– 75g cheddar
– 1 tbsp dried mixed herbs
– 60g chorizo
– 1/2 small jar of jalapeños
First, season the chicken breast with salt and pepper. Fry for seven minutes on each side, before adding a tablespoon of butter.
Mix the lettuce, pepper, red onion and cucumber in a bowl.
To make the Southwest sauce, mix together the mayonnaise, honey and chipotle sauce. Season with salt and pepper.
Whisk together the eggs and milk to make an egg wash. Brush the baguette with it, before topping with mixed herbs and 20g of the cheese on top. Bake for two to three minutes.
Slice the chicken and chorizo, before you start assembling your sandwich.
Spread on the Southwest sauce, before adding the rest of the sliced cheddar. Grill for two to three minutes.
Top with the sliced vegetables, chicken, chorizo and jalapeños.