Diet Tips:Serving suggestions for Monash University Certified low FODMAP sourdough spelt breads 2/5

By Dr Jane Varney

Capsicum, feta and chicken sandwiches

Serves 2

Ingredients:

1 chicken breast fillet

Olive oil cooking spray

4 slices, sourdough spelt bread*

125g feta cheese

1 large red capsicum, deseeded, cut into strips

1/4 cup basil leaves

Salt and pepper

Method:

 1.       Cut the chicken breast in half, to form 2 thin fillets. Spray with olive oil. Season with salt and pepper. Heat a frying pan over medium heat. Cook chicken fillets for 3 minutes on each side, or until just cooked through. Remove to a plate. Cover with foil. Stand for 5 minutes. Slice into thin strips.

       2.       Preheat a sandwich press. Lightly spray 4 slices of bread with oil.

       3.       Place 2 slices of bread on a place, oiled side down. Spread with feta. Season with salt and pepper. Top with chicken, peppers and basil.

       4.       Sandwich together with remaining bread slices, oiled side up.

       5.       Cook sandwiches for 5 to 6 minutes or until golden. Serve.

*Monash University Certified low FODMAP sourdough spelt bread

           

Diet Tips:Serving suggestions for Monash University Certified low FODMAP sourdough spelt breads 4/5

By Dr Jane Varney

Chicken sandwich

Serves 2

Ingredients:

4 slices sourdough spelt bread*

4 teaspoons margarine

100g cooked chicken, chopped

¼ cup (75g) mayonnaise

3 teaspoons lemon juice

3 teaspoons basil leaves, finely chopped

3 teaspoons parsley, finely chopped

Salt and pepper 

Method:

1.       Spread each slice of bread with margarine.

2.       Place the chicken, mayonnaise, lemon juice, basil, mint, salt and pepper in a bowl and mix to combine.

3.       Place chicken mixture on two slices of bread. Sandwich remaining bread slices on top.

4.       Cut sandwiches into small triangles and serve. 

*Monash University Certified low FODMAP sourdough spelt bread