Bringing a little taste of Italy to your lunch time! A simple, quick recipe perfect for afternoons in the garden or al fresco lunches on the go. Full of traditional ingredients, we think this will be a crowd pleaser with the whole family! Using our Lymn Bank Tomato & Basil Cheddar Cheese Barrel, this recipe bursts with flavours of fresh herbs and juicy tomatoes. So good, you might just think you’re in Italy (if you close your eyes)! 
 

You will need:
 

Ingredients (makes 1):
 

Method:
 

1. Preheat the oven to 180°C, fan 160°C, gas mark 4. 
    

2. Place the chicken breast onto the chopping board and cut into strips and set aside. 
    

3. Take your mixing bowl and add in 1 tsp of each herb and the salt and pepper. Once done, place the chicken strips in the mixture and combine to coat the chicken. 
    

4. Take your frying pan and place it over a medium heat. Add the oil, followed by the strips of chicken to fry. Stir regularly to ensure the chicken is cooked and does not burn. Cook the chicken for around 10 minutes, ensuring it is cooked through before removing off the heat. 
    

5. Whilst the chicken is cooking, take your ciabatta and slice it down the side to create two slices. 
    

6. Garnish the bottom slice with your mixed leaves and chosen tomato. 
    

7. Once the chicken is cooked, take this off the heat and place the strips on top of the tomato to layer up your sandwich. 
    

8. Using a seperate bowl, take your Lymn Bank Tomato & Basil Cheddar Barrel and cheese grater, and grate as much cheese as you desire. Once grated, sprinkle your cheese on top of the chicken.
    

9. Place both sides of the ciabatta (open) onto your baking tray and place in the oven for around 3 minutes, or to your liking, to allow the cheese to melt, and the bare ciabatta to toast. 
    

10. Remove from the oven, and stack the bare ciabatta side on top of the melted cheese, and serve immediately.