Chicken BLT with Rocket, Rosemary Potato Wedges & Garlic Aioli
In this classic dish, we use rocket instead of lettuce and pair some delicious middle speck bacon with chicken and garlic aioli on a herb panini. Served with potatoes, rosemary and red onion this goes down a treat! Why not treat yourself and enjoy this with a crisp, dry apple cider.
Number of servings
Ingredients
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2 Pack Herb Panini (170g)
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1 Chicken Breast
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150g Pack Middle Speck Bacon
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1 Tomato (small)
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1 Cup Rocket
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1⁄4 Cup Garlic Aioli
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2 Red Potatoes
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1 Stalk Rosemary
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1 Red Onion
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Baking Tray
Nonstick Frypan or BBQ
1 Prepare Ingredients
Preheat oven to 180°C. Cut red potatoes and red onion into even sized wedges. Pat chicken breast dry with paper towel and then slice in half lengthwise. Slice tomato into rounds.
Tip! When cutting the chicken, keep in mind that you want to slice it to maximise surface area for portioning.
2 Cook Wedges
Combine potato wedges, onion and rosemary leaves with a little olive oil and season with salt and pepper. Spread evenly over a lined baking tray and cook in the oven for 20-25 minutes, or until golden and tender. With 5 minutes remaining on cooking time, slice panini in half and heat in oven on a rack.
Tip! Use extra virgin olive oil if you have it.
3 Grill Chicken
Season chicken with salt, pepper and a little olive oil. Heat a frypan on high (or BBQ grill) and cook chicken for 3 minutes each side or until cooked through. Set aside on a plate and keep warm.
4 Grill Bacon
In the same pan, grill middle speck bacon until cooked to your liking, around 4 minutes. Remove panini halves from oven.
5 You Plate It
Prepare BLT: layer rocket, sliced tomato, chicken and bacon on bottom half of the herb panini. Spread aioli on top half. Serve with wedges alongside. Enjoy!
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