This is a versatile sandwich idea, you can swap out the toppings to suit your favourites, mushrooms, gruyere etc.
Boneless Chicken Breast
1 tblsp butter
1/4 red pepper, sliced
1/4 sweet onion, sliced
1 tblsp mayo
Sriracha to taste
1. Rinse your chicken breast, and butterfly it. (slice it horizontly) Heat up a large frying pan on about medium and add butter. If its too hot and burning the veg, turn it down a bit. Place the chicken breast in the center and your sliced peppers and onions around it.
2. Meanwhile, turn oven on to broil. In a small bowl add mayo and sriracha to your desired taste of spice.
3. When you flip your chicken breast and stir your veg. Put your bread on a top rack under the broiler. Keep your eye on it, when it is golden
turn it over and add butter to it before broiling the second side. Take it out of the oven when toasted. Cooking the butter gives it a better flavour. Your chicken breast should have no pink in the thickest part, if you need to cut it to check it, that is better than risking eating it not fully cooked.
4. Add your sriracha mayo to your toasted bread, place chicken breast and your toppings on it.