Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Coat the chicken strips with olive oil, then cook them ideally in a grill pan to make cross-hatch marks on the chicken.
Add salt and pepper and keep warm.
In a small bowl, mix the mayonnaise and sun-dried tomato. Place a slice of prosciutto between two paper towels on a plate and cook for one minute in the microwave until very crispy.
Preheat the broiler. Toast the bread for a few minutes under the broiler until crisp.
Spread the mayonnaise on the bread. Fill with chicken, tomato slice, crisp prosciutto and baby arugula.
Enjoy promptly with raw vegetables.
|Per 255 g serving||Amount|
|Saturated Fat||5 g|
|Per 255 g serving||% Daily Value|