This scrumptious dish is so much more than a sandwich! Zesty lemon and garlic flavours with spicy sumac and chicken make this a fantastic lunch time treat.


  • 2 slices thick sourdough

  • 150g baked ricotta (Any good Italian deli)

  • 2 x 200g chicken breast fillets, split in half

  • 2 tsp. sumac

  • 1 tbs. extra virgin olive oil

  • Salt and pepper

  • 4 field mushrooms, cut into large chunks

  • 20g. Butter

  • 2 clove garlic

  • 1 tbs. olive oil

  • ½ bunch parsley

  • 1 tbs. lemon juice

  • Salt and pepper


  • 1.

    Place chicken, sumac, olive oil and salt and pepper in a bowl. Coat very well. Heat a non stick frying pan and sear the chicken for 3 minutes on each side or until cooked through. Keep in a warm area.

  • 2.

    Place olive oil and butter in a large frying pan on high heat. Sauté the mushrooms for 5 minutes. Now add the garlic, parsley and lemon juice and cook for a further 3 minutes. Season well with salt and pepper.

  • 3.

    To serve, place a large mound of mushrooms on each piece of warmed sourdough. Slice the chicken into three, on a diagonal. Place a few slices on top of the mushrooms. Add the slices of baked ricotta and drizzle with the extra virgin olive oil.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 253kj
  • Fat Total 12g
  • Saturated Fat 4g
  • Protein 14g
  • Carbohydrate 20g
  • Sugar 2g
  • Sodium 301mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 4
Time: 35 minutes

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