2 tsp olive oil
800g (about 20) chicken tenderloins
cup wholegrain mayonnaise
1 tbs wholegrain mustard
2 tbs fresh lemon juice
1 Turkish bread loaf, cut crossways into four pieces
100g jarlsburg cheese, sliced
1 oak leaf lettuce, leaves separated, washed
2 Flavorite tomatoes, thinly sliced
1 avocado, peeled, stone removed, thinly sliced
- Heat the oil in a no stick frying pan over a medium high heat. Add half the chicken and cook for 2 -3 minutes each side or until golden and cooked through. Transfer to a plate and repeat with the remaining chicken.
- Meanwhile, place the mayonnaise, mustard and lemon juice into a bowl and mix to combine. Set aside.
- Preheat the grill to medium. Cut the bread pieces in half. Grill the bottom slices until crisp on both sides. Grill one side of the top slices until crisp. Place the jarlsburg slices on the cut side of the top slices and grill for 1 2 minutes or until melted.
- Put the lettuce, tomato, avocado and chicken on the bottom slices. Drizzle with the mustard mayonnaise. Sandwich together with cheesy tops.