Serves: 4

    • 4 small focaccia or 8 pieces Turkish bread
    • 3 large chicken breasts
    • 2 tomatoes, finely sliced
    • 1 Cup baby spinach leaves
    • 100g Brie, sliced finely


  1. Slice focaccia in half and arrange on plate or platter
  2. Grill chicken breast under griller for 10 min or until cooked through. Slice thinly
  3. Place spinach leaves on bottom of focaccia, then tomato, chicken slices and brie
  4. Serve immediately or on a cold winters day, put into a sandwich press / maker and cook until golden brown.


Energy per 100g: 864kJ – 206Cal
Fat per 100g: 7.2g