Chicken-bacon sandwich with roasted peppers

Name: Chicken-bacon sandwich with roasted peppers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs (10 g each) smoked streaky bacon; 5-6 Stem(s) Thyme; 100 g grilled peppers (glass); several sheets Lettuce; 8 thin slices of rye bread (approx. 30 g each); 150 g light salad cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs (10 g each) smoked streaky bacon
5-6 Stem(s) Thyme
100 g grilled peppers (glass)
several sheets Lettuce
8 thin slices of rye bread (approx. 30 g each)
150 g light salad cream

Directions

1
Wash the chicken fillets and pat them dry. Heat oil in a pan, fry the fillets for 12-15 minutes, season with salt and pepper and remove. Put the bacon in the hot pan and leave it out.
2
Wash the thyme, shake dry and pluck the leaves from the stalks. Drain the peppers and cut them into strips. Clean the salad, wash and shake dry. Spread half of the bread slices with salad cream.
3
Cut the fillets open. Cover coated bread slices with lettuce leaf, meat, paprika and bacon. Sprinkle with thyme and place one slice of bread on each. Arrange on napkins.