Chicken and Slow Roasted Tomato Sandwich with Basil Aioli

Sandwiches are a staple lunch food, and I think they always will be. They are easy and convenient. But if you want something a little more substantial, a little more classy, then let Helga help.

Here is a recipe that sounds sensational for those leisurely winter weekend lunches.

Serves 4

tomato sandwich

You Need:

8 slices Helga’s Quinoa and Flaxseed bread
8 roma tomatoes, halved
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
1/3 cup good quality aioli
3 tablespoons roughly chopped basil
1 bunch rocket, leaves trimmed
2 cooked chicken breast fillets, shredded


1. Preheat oven to 120 deg C. Place the tomatoes cut side up on a baking tray and drizzle with the olive oil and balsamic vinegar. Season well with salt and pepper. Cook for 2 hours or until soft and beginning to caramelise. Set aside to cool.

2. Blend the aioli and fresh basil together and spread 4 of the slices of Helga’s Quinoa and Flaxseed bread with the basil aioli. Top with the rocket, shredded chicken and the slow roasted tomatoes. Sandwich with the remaining slices of bread and serve.

Recipe courtesy of Helga’s bread.

What’s your favourite sandwich? Do you like simple or sensational?

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