Chicken Fajita Melt Sandwich

Ingredients

• 1 Chicken breast (Boiled until fully cooked and shredded)
• 1 tbsp Oil
• 0.5 Onion (Finely chopped)
• 0.25 cup Red capsicum (Finely chopped)
• 0.25 cup Green capsicum (Finely chopped)
• 0.25 cup Yellow capsicum (Finely chopped)
• 1 tsp Paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Black pepper
• 0.75 tsp Salt
• 3 tbsp Mayonnaise
• 2 tbsp Thick yogurt
• 8 Bread slices (Use 6–8 slices)
• 4 Cheddar cheese slices (Use 3–4 slices)
• 4 Processed cheese slices (Use 3–4 slices)
• Butter (As required; for buttering both sides of the sandwiches)

Steps

1. 1

   Boil the chicken breast until fully cooked, then shred it.

2. 2

   Heat the oil in a pan over medium heat. Add the finely chopped onion and sauté until slightly softened.

3. 3

   Add the red, green, and yellow capsicum. Sauté until slightly softened while retaining a little crunch.

4. 4

   Add the shredded cooked chicken and mix it thoroughly with the sautéed vegetables.

5. 5

   Add the paprika, garlic powder, onion powder, black pepper, and salt. Mix well and cook for 1–2 minutes.

6. 6

   Transfer the chicken mixture to a bowl. Add the mayonnaise and thick yogurt, then mix until well combined.

7. 7

   Assemble each sandwich in this order: one bread slice, one cheddar cheese slice, chicken filling, one processed cheese slice, and a second bread slice.

8. 8

   Butter both sides of each assembled sandwich.

9. 9

   Toast the sandwiches in a pan or sandwich toaster until golden and crispy and the cheese has melted.

10. 10

    Serve hot.

Notes

The source does not specify the amount of water used to boil the chicken, the exact chicken-boiling time, or the quantity of butter. Use 6–8 bread slices and 3–4 of each cheese slice according to the desired number of sandwiches.

Nutrition per serving

• main
• sandwich
• chicken
• quick meal
• stovetop
• toasted
• cheesy