- 8 soft sourdough bread slices
- Softened butter, for spreading
- ½ roast chicken, meat coarsely shredded
- 120 gm grated provolone piccante (1 cup)
- ½ white onion, thinly sliced
- 500 ml tarragon vinegar (2 cups)
- 2 tbsp caster sugar
- 1½ tbsp fine sea salt
- 8 long green chillies, pierced with a knife
- 250 gm aïoli (¾ cup)
- 1 cup mixed soft herbs, such as dill, chives, basil and flat-leaf parsley, finely chopped (loosely packed)
- 1 tbsp capers in vinegar, rinsed well, drained, coarsely chopped
- 1For pickled chillies, bring vinegar, sugar, salt and 250ml water to the boil in a saucepan. Place chillies in a tall sterilised jar (see cook's notes), or container that holds them snugly, pour in vinegar solution, seal and store in a cool dark place to pickle (for at least 3 days and up to 3 weeks). Refrigerate after use.
- 2For caper aïoli, mix ingredients in a bowl and season to taste.
- 3Preheat oven to 140C and line a baking tray with baking paper. Spread bread slices with butter, then turn butter-side down. Arrange chicken on half the slices, top with aïoli, provolone piccante, onion and sliced pickled green chillies, then sandwich with remaining bread.
- 4Heat a large non-stick frying pan over medium heat. Add half the sandwiches and cook, turning once, until golden (2 minutes each side). Repeat with remaining sandwiches, transfer to oven tray, place in oven to melt cheese, then serve hot.
Note To sterilise jars and lids, run them through the hot rinse cycle in a dishwasher, or wash them in hot soapy water, rinse well, place on a tray in a cold oven and heat at 120C for 30 minutes.
Drink Suggestion: Passionfruity sémillon-sauvignon blend. Drink suggestion by Max Allen