Crisp ciabatta rolls topped with hearty chicken, mushrooms and jammy balsamic onions are a match made in sandwich heaven. The melted mozzarella is the bonus you never knew you wanted, but absolutely need!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit(s)
Russet Potato
227 g
Mushrooms
1 unit(s)
Red Onion
7 g
Chives
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
2 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
28 g
Crispy Shallots
(Contains Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
2 unit(s)
Chicken Breasts
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tsp
Sugar*
1 tbsp
Oil*
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Reheat the same pan (from step 2) over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue to cook until cooked through, 6-7 min.**
Transfer to a cutting board to rest. Carefully wipe the pan clean. Reuse the same pan to cook balsamic onions in step 4.
Thinly slice chicken. Spread balsamic onions over rolls. Top with mushrooms, chicken and cheese. Return to the top of oven and bake until cheese melts, 5-6 min.