Ingredients
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6 slices of toasted sandwich bread
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2 Exceldor chicken breasts, cut in half horizontally
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15 ml (1 tbsp) herbes de Provence
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2.5 ml (1/2 tsp) chili flakes
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4 slices of Charcuterie Fortin Black Forest ham
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1 tomato, sliced
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A few Boston lettuce leaves
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A few pieces of Fromagerie Perron Swiss cheese
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120 ml (1/2 cup) mayonnaise
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Chopped chives
Preparation
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Place the chicken pieces in a bowl. Add a drizzle of olive oil, chili flakes, herbes de Provence, salt, and pepper. Mix well to coat the chicken.
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In a hot pan, grill the ham slices for 3 to 4 minutes on each side, until golden brown. Set aside.
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In the same pan, cook the chicken pieces for 4 to 5 minutes on each side, until golden brown and cooked through. Set aside.
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In a small bowl, mix the mayonnaise with the chopped chives.
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Spread each slice of bread with the chive mayonnaise.
On the first slice, place lettuce and a tomato slice. Place a second slice of bread and add the chicken, a little cheese, and the ham slices.
Add a third slice of bread. Cut the sandwich in quarters diagonally.