Someone holding two halves of a sandwich made with Hovis Granary Half Cob wrapped in paper. The sandwich is made of brown bread, filled with tomato slices, lettuce, juicy grilled chicken, and thin cucumber slices.

Peri Peri Pollo Sandwich

Savour the mouthwatering fusion of grilled chicken, tangy peri-peri heat, and a garlicky burst that ignites your taste buds - all embraced in slices of Hovis® Granary® Half Cob.

Hovis Granary Half Cob bread with a subtle shadow under it, featuring packaging decorated with a dark blue stripe and golden wheats.

Made with Hovis® Granary® Half Cob

Preparation time: 10 mins

Cook time: 20 mins

Serves 2

Ingredients

3 Slices of Hovis® Granary® Half Cob Wholegrain
4 Chicken boneless thighs
2 Tomatoes (thinly slice)
¼ Cucumber (thinly slice)
1 Onion (thinly slice)
2 Tablespoons of Peri Peri seasoning
1 Tablespoon of garlic powder
½ Lemon
1 Halloumi cheese
60mg of mayonnaise
A slash of apple cider vinegar

Tip

Method

Place the chicken thighs between cling film and flatten using a rolling pin. In a bowl, mix the chicken with peri-peri seasoning, garlic powder, and a splash of olive oil. Cook on a hot griddle for 6-8 minutes on each side until fully cooked through.

A set of three images showing how to prepare the chicken thighs: 1) covering the thighs with cling film, 2) flattening them with a rolling pin, and 3) seasoning with garlic powder and peri peri seasoning.

Thinly slice both onion and cucumber (you can also use a peeler). Add both to a bowl, squeeze over fresh lemon juice, season with salt and pepper, and add a splash of vinegar. Mix well.

A person holding an orange vegetable peeler in one hand, and half a cucumber on the other, cutting thin slices of cucumber on a wooden cutting board.

Toast your bread for 2-4 minutes. In a small bowl, mix mayonnaise with your choice of sauce. Grill the halloumi for 4-6 minutes, then layer the chicken, halloumi, and salad onto the toasted bread. Enjoy!