2 skinless chicken breast fillets
2 tsp olive oil
1/4 tsp black pepper
8 tsp natural yoghurt
4 tsp Dijon mustard
8 slices wholegrain bread, lightly toasted
4 thin slices turkey
1 medium tomato, thinly sliced
4 lettuce leaves, or 1 cup alfalfa sprouts
2 tsp olive oil
1/4 tsp black pepper
8 tsp natural yoghurt
4 tsp Dijon mustard
8 slices wholegrain bread, lightly toasted
4 thin slices turkey
1 medium tomato, thinly sliced
4 lettuce leaves, or 1 cup alfalfa sprouts
- Preheat grill. Cover grill rack with olive oil
- Brush chicken with the oil; sprinkle with pepper. Place chicken on grill rack and grill, 15 cm from heat, turning once, until cooked through and no longer pink, about 15 minutes.
- In a small bowl, combine yoghurt and mustard. Mix well. Slice each chicken breast in half horizontally, then in half vertically, making a total of 8 slices.
- Spread half of yoghurt mixture over 2 slices of toast. Place 2 pieces of turkey, 1 lettuce leaf, some tomato slices and 2 chicken slices, on top of each toast slice. Place another slice of toast on top. Repeat layering with remaining ingredients and toast. Slice the sandwiches diagonally.