Chicken BLT with Watercress and Rosemary Potato Wedges
  • Prep time: 30 minutes
  • Calories: 700
In this classic dish, we use watercress instead of lettuce and pair some delicious middle speck bacon with chicken and garlic aioli on a 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.
  • 1 2 Pack of Herb Panini (170g)
  • 1 of Chicken Breast
  • 1 150g Pack of Middle Speck Bacon
  • 1 of Tomato (small)
  • 80 g of Watercress
  • 14 Cup of Garlic Aioli
  • 2 of Red Potatoes
  • 1 Stalk of Rosemary
  • 1 of Red Onion

Prepare Ingredients:

Preheat oven to 180°C. Cut potatoes and onion into even sized wedges. Pat chicken dry with paper towel and then slice in half lengthwise. Slice tomato and open bacon pack.

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.

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.

Grill Bacon:

In the same pan, grill bacon until cooked to your liking, around 4 minutes. Remove panini halves from oven.

You Plate It:

Cut chicken into 5mm slices. Prepare BLT: layer watercress, sliced tomato, chicken and bacon on bottom half of panini. Spread aioli on top half. Serve with wedges alongside. Enjoy!