Quick & Easy

Open chicken sandwich with smoky corn and celery

Smoky barbecued corn turns this open chicken sandwich on dark rye into a gourmet lunch.
smoky corn, chicken and celery open sandwich



1.Heat a grill pan (grill or barbecue).
2.Lightly spray corn with oil, sprinkle with paprika; cook corn, turning, for 6 minutes or until tender. Cool slightly. Using a sharp knife, cut down the length of the corn cob to remove kernels.
3.Toast bread on a grill plate for 1 minute each side or until lightly toasted.
4.Spread a little of the yoghurt over 2 toast slices; layer chicken, celery, onion, corn and remaining yoghurt between remaining toast slices, season.

Add ground cumin and coriander to the corn for extra spice. You could swap the smoked chicken for poached chicken breast, if you like.


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