Perfect Saturday lunch – if the sun would shine it would be nice to eat outside.
Cajun chicken melts – serves 4
- 4 chicken breasts
- 1 tbsp rapeseed oil
- 2 heaped tsp Cajun spice
- 4 tbsp sweet chilli sauce
- 3 tbsp mayonnaise
- 4 slices sourdough
- 150g mature Cheddar, grated
- 200g green salad leaves
FOR THE SALAD DRESSING:
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
Heat the oven to 180C/350F/Gas 4.
Put the chicken into a baking dish and rub with the oil, then sprinkle over the Cajun spice and season with salt and pepper. Pour about 4 tbsp of water into the dish around the chicken, then roast for 18-20 minutes or until just cooked. Leave to cool, then slice.
Mix half the chilli sauce in a small bowl with the mayonnaise and season.
Put the sourdough onto a baking sheet lined with baking paper. Spread the chilli mayo over the bread and arrange the chicken slices on top. Cover with the grated cheese and drizzle the rest of the chilli sauce on top, then finish with the pesto. Bake for 10-12 minutes, until the cheese is bubbling and golden.
Meanwhile make the salad dressing by putting the oil, vinegar, honey and mustard into a container with 2 tbsp of water and blending until smooth, then season. Putt the salad leaves into a bowl and use enough of the dressing to lightly coat the leaves.
Arrange the Cajun chicken melts on plates with the dressed salad on the side.
(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)
Jono & Jules do food & wine 
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