Lunch Recipe
Make Lunch Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Sandwich
Spread & Greens
Quick Pickle (optional)
Side (simple salad)
Method
Quick Pickle (optional)
- 1
Make quick pickled onion
In a small bowl combine apple cider vinegar, warm water, sugar and salt. Stir until sugar and salt dissolve. Add the thinly sliced red onion and let sit for at least 10 minutes while you prepare the rest; stir occasionally. Drain when ready to use.
Main Sandwich
- 2
Prepare bread and spread
Spread 1 tsp mayonnaise evenly on one slice of sourdough and 1 tsp Dijon mustard on the other slice. If you like both, mix mayo and Dijon together then divide between slices.
- 3
Assemble sandwich
On the slice with mayonnaise, layer half the baby spinach (about 1/2 cup), the sliced grilled chicken (120 g), cheddar slices, and tomato slices. Add drained quick-pickled onion (if using) or the raw thin red onion slices (about 2 tbs). Top with remaining spinach and place the mustard-coated bread slice on top, spread side down.
- 4
Pan-grill sandwich
Heat a non-stick skillet over medium heat. Butter the outer faces of both bread slices (about 1 tbs total) so the buttered sides face the pan. Place sandwich in skillet and press gently with a spatula. Cook 3-4 minutes until golden brown, then carefully flip and cook another 3-4 minutes until the cheese is melted and the second side is golden. If cheese is slow to melt, reduce heat to low and cover skillet for 1-2 minutes.
- 5
Rest and slice
Remove sandwich from skillet and let rest 1 minute, then slice in half diagonally and transfer to plate.
Side (simple salad)
- 6
Toss salad
In a bowl combine mixed salad greens (2 cups) and cucumber slices (1 cup). Drizzle with 1 tablespoon olive oil and 1 teaspoon lemon juice, season with 1/4 tsp salt and 1/8 tsp black pepper. Toss gently to combine. Serve alongside the sandwich.
