Roast chicken BLT crispbreads

Taking inspiration from one of the nation’s favourite sandwiches, our friends at Great British Chefs have created this chicken BLT topping for our Spelt & Poppy Seed sourdough crispbreads. Adding the roasting juices from the chicken to the mayonnaise gives this classic sandwich filler an extra level of flavour.

Cooking Time: 30 minutes
Serves: 6


  • 12 Peter’s Yard Spelt & Poppy Seed sourdough crispbreads
  • 3 chicken thighs, skin on, bone in
  • 3 tbsp of mayonnaise
  • 1 baby gem lettuce, washed, dried and shredded
  • 4 sun-dried tomatoes, chopped
  • 6 basil leaves, torn
  • 3 rashers of streaky bacon
  • olive oil
  • salt
  • pepper


  1. Preheat the oven to 180°C/gas mark 4.
  2. Place the chicken thighs in a roasting tray big enough to fit the chicken and bacon. Drizzle with olive oil, season with salt and pepper and roast for 15 minutes.
  3. After 15 minutes, add the bacon to the tray then return it to the oven and cook for another 5 minutes, or until crisp.
  4. Place the mayonnaise in a medium-sized bowl. Remove the tray from the oven and pour all of the excess juices and fat into the mayonnaise. Whisk to emulsify. Taste and season with salt and pepper.
  5. Once cool enough to handle, pull the chicken off the bone and roughly chop. Place the meat into a bowl with the chopped lettuce, tomatoes and basil.
  6. Pat the bacon with kitchen roll to remove any excess grease, then chop into little pieces.
  7. Assemble the crispbreads on plates and top with a generous spoonful of the chicken mixture. Finish them off with a sprinkling of crunchy bacon bits and serve.

Recipe courtesy of www.greatbritishchefs.com


Roast chicken BLT



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