Chicken and Slow Roasted Tomato Sandwich with Basil Aioli

Serves 4


8 slices Helga’s Quinoa and Flaxseed bread

8 roma tomatoes, halved

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper

1/3 cup good quality aioli

3 tablespoons roughly chopped basil

1 bunch rocket, leaves trimmed

2 cooked chicken breast fillets, shredded


1. Preheat oven to 120 deg C. Place the tomatoes cut side up on a baking
tray and drizzle with the olive oil and balsamic vinegar. Season well with salt and pepper. Cook for 2 hours or until soft and beginning to caramelise. Set aside to cool.

2. Blend the aioli and fresh basil together and spread 4 of the slices of Helga’s Quinoa and Flaxseed bread with the basil aioli. Top with the rocket, shredded chicken and the slow roasted tomatoes. Sandwich with the remaining slices of bread and serve.

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