Roast Bread with Chicken and Vegetables

For the toast, toast the slices of bread in the toaster or oven. Wash vegetables, rub dry, cut tomatoes and peppers in half and remove seeds. Wash the leek onions, cut them into pieces of equal length and quarter them.

Cut all vegetables into fine strips. Wash herbs, shake dry, chop very finely. Peel the garlic clove and put it through the press.

Briefly sauté the peppers in a non-stick pan with butter and pressed garlic clove, add the tomatoes and sauté for another 1 -2 minutes, the vegetables should still be very crunchy. Mix in the herbs, radishes and spring onion strips.

Season with salt and pepper from the mill. Wash the organic lemon under hot water, dry it and take some grated lemon juice. Mix with the chicken meat and the salad cream.

Season strongly with chili from the mill. Put the chicken on the bread, cover with the vegetables.

Preparation Tip:

The chicken can be used cold, but also briefly warmed. Such a roast bread is a wonderful, light summer dish, which, of course, can also be served with other light meat scraps.

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