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Bacon and Pear Pesto Sandwich with Irish Chicken

Bacon and Pear Pesto Sandwich with Irish Chicken

with roasted potatoes and salad

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A recipe conveniently customised just to your liking.

Tags:

Family Friendly

Allergens:

Sulphites

•Rye

•Wheat

•Barley

•Cereals containing gluten

•Soya

•Cereals containing gluten

•Egg

•Milk

•Oats

•May contain traces of allergens

The quantities provided above are averages only.

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

80 grams

Salad Leaves

30 grams

Green Pesto

2 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

2 unit(s)

Ciabatta

(Contains: Soya, Cereals containing gluten, Egg, Milk, Oats, May contain traces of allergens, Rye, Wheat, Barley, Cereals containing gluten)

500 grams

Baby Potatoes

260 grams

Diced Irish Chicken Breast

130 grams

Irish Bacon

2 unit(s)

Pears

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)3004 kJ

Energy (kcal)718 kcal

Fat24.4 g

of which saturates7.3 g

Carbohydrate73.5 g

of which sugars24.9 g

Dietary Fiber11.6 g

Protein52 g

Salt3.3 g

Potassium910.9 mg

Calcium53.6 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes, quartering any larger pieces, and pop them onto a lined baking tray.
Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
Roast on the top shelf of the oven until fork tender, 25-35 mins.
When there's 15 mins left, add the chicken to the tray. Bake for 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

Cook the Pear

2

Quarter and core the pear. Thinly slice lengthways. Spread half the balsamic glaze over the top.
Place a pan over a high heat with a drizzle of oil.
Add the pear and fry until caramelised and charred, 2-3 mins each side.
Remove once cooked then fry the bacon until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.

Warm the Bread

3

Halve the ciabattas. Pop into the oven, cut-side up, to warm through, 2-3 mins.
Toss the salad leaves with the remaining balsamic glaze and a good drizzle of oil.
Season to taste with salt and pepper.

Assemble the Sandwich

4

Spread the pesto over the cut sides of the ciabatta.
Top with some dressed salad leaves, bacon, chicken and pear.
Sandwich closed and divide between plates.
Serve the roasted potatoes and any extra salad alongside.

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