Club Sandwich with Pancetta, Corn Fritters

Recipes continued

Club Sandwich with Pancetta

Serves: 4

Preparation: 10 minutes

Cooking: 12 minutes

¹/³ cup good-quality whole egg mayonnaise 1 tablespoon seeded mustard

1 tablespoon finely chopped fresh basil leaves

2 single chicken breast fillets, trimmed

1 tablespoon olive oil

8 slices mild pancetta

4 eggs

12 slices wholemeal bread, toasted

2 small tomatoes, sliced

8 thin slices Jarlsberg cheese

1.Combine the mayonnaise, mustard and basil in a small glass bowl. Cover with plastic wrap and set aside until required.

2.Use a sharp knife to cut each chicken breast in half horizontally to make 4 pieces. Place in a bowl. Drizzle with oil. Season with salt.

3.Preheat flat plate or grill plate on setting 7-8. Cook chicken for 2-3 minutes each side or until browned and cooked. Transfer to a plate. Cover with foil.

4.Cook pancetta for 1-2 minutes each side or until crispy. Transfer to a plate lined with paper towel.

5.Cook eggs for 1 minute each side or until cooked to your liking. Transfer to a plate.

6.Spread one-third of the toasted bread with mayonnaise. Top with tomato, cheese and egg. Top with another slice of bread and spread with remaining mayonnaise.

7.Top with chicken and pancetta and remaining bread. Secure with toothpicks. Cut each sandwich into triangles. Serve.

Corn Fritters

Makes: 12

Preparation: 15 minutes

Cooking: 12 minutes

4 corn cobs

¹/³ cup parsley leaves

1cup self-raising flour

3eggs

4green onions, thinly sliced

salt and freshly ground black pepper

cream cheese, rocket and smoked salmon, to serve

1.Remove corn kernels from cobs. Place half the corn in a food processor. Add parsley, flour and eggs. Pulse until combined.

2.Transfer to a bowl. Add remaining corn and green onions. Season with salt and pepper.

3.Preheat flat plate on setting 5-6. Add heaped tablespoons mixture. Cook for 2-3 minutes each side or until golden.

4.Serve fritters topped with cream cheese, smoked salmon and rocket.