Ingredients
Unsalted butter, softened
2 slices thick sourdough (or your preferred bread)
1.5 tbsp Beerenberg Tomato Chutney
1 freshly cooked chicken schnitzel
80g mozzarella, freshly shredded
Small handful rocket
Directions
Heat a frying pan over medium heat. Generously butter the outside of both slices of bread.
On the inside of each slice, spread the Beerenberg Tomato Chutney, then sprinkle over the mozzarella.
Place both slices in the pan and cook for 2-3 minutes, until the base is golden and the cheese is just starting to melt.
On one slice, layer the hot chicken schnitzel, then the rocket. Top with the second slice of bread to form the toastie, pressing down gently.
Cook for another 1-2 minutes per side, until golden and crisp, and the mozzarella is fully melted and gooey. Slice in half and serve immediately.
