Herbed Chicken Footlong

Ingredients list for Herbed Chicken Footlong

• 2 Footlong loaf
• 2 cups Chicken boiled and shredded
• 1½ teaspoons Dried mixed herbs
• 2 tablespoons Olive oil
• 2 tablespoons Garlic finely chopped
• to taste Salt
• 2 teaspoons Crushed black peppercorns
• 1½ teaspoons Red chilli flakes
• 4 tablespoons Mayonnaise mixed with chopped chives
• 4 tablespoons Tomato ketchup
• 2 tablespoons Mustard paste
• 8 Iceberg lettuce leaves
• 6 Cheese slices

Method

1. Preheat oven at 180ºC.
2. Slit the footlong breads length ways without cutting through. Place on a baking tray and toast in the preheated oven for 2-3 minutes.
3. For each footlong heat 1 tablespoon olive oil in a non-stick pan. Add 1 tablespoon garlic and sauté till light brown.
4. Add 1 cup chicken, toss and cook for a minute. Add salt, 1 teaspoon crushed peppercorns, ¾ teaspoon chilli flakes and ¾ teaspoon herbs and toss to mix. Switch off heat and cool to room temperature.
5. Apply 2 tablespoons mayonnaise on the base of the breads. Apply 2 tablespoons ketchup on the upper inner side of the breads. Apply 1 tablespoon mustard on the base of the breads.
6. Tear 4 lettuce leaves and spread on the base. Place 3 cheese slices over the lettuce and top it up with the chicken mixture. Bake in the preheated oven till the cheese melts.
7. Serve immediately.