Cheesy Oregano Chicken Rolls

I remember as children the height of enjoyment would be if we were taken to restaurants & allowed to order chicken & cheese sandwiches with cold coffee. Now, of course, as with all things, the humble chicken sandwich has also undergone a makeover. But the way we like it, still retains a lil’ bit of that old-world charm

Ingredients:

• 1 x 200g cooked chicken breast fillet - shredded
• 1 tablespoon chopped oregano leaves (can substitute it with thyme or basil also)
• ¼ cup (25g) grated fontina cheese (can substitute it with Gruyère or Gouda also)
• ¼ cup (30g) grated cheddar
• 2 tablespoons good quality whole-egg mayonnaise
• ¼ cup (60g) sour cream
• 2 ciabatta rolls, halved

Method:

Place the chicken, oregano, fontina, cheddar, mayonnaise and sour cream in a bowl and mix well to combine. Spoon onto one half of each of the rolls and top with remaining halves. Heat a large non-stick frying pan over medium heat. Place the rolls in the pan and top with a plate so as to weigh down. Cook for 1–2 minutes on each side or until golden and the cheese is melted. 

Mommy’s Tip:
Fontina is a semi-hard cow’s milk cheese with a sweet nutty flavor. You can substitute a good melting cheese such as Gruyere or Gouda as they have similar consistency. All three are available at gourmet super marts that sell international food items. You can also use an electric sandwich press instead of a frying pan.