Capsicum, Fetta & Chicken Sandwiches

capsicum, feta and chicken sandwich
Serves: 2
Prep: 5 minutes
Cook: 20 minutes

Sandwiches have long been an Aussie tradition from school lunch boxes to the humble picnic. Change it up with this simple low FODMAP alternative packed with colour and flavour!!

Print Recipe

1 chicken breast fillet

180 g 6.3 oz

Olive oil cooking spray

4 slices, sourdough spelt bread*

164 g 5.9 oz

Fetta cheese

125 g 4.4 oz

1/4 medium red capsicum, deseeded, cut into strips

75 g 2.6 oz

¼ cup basil leaves

4 g 0.1 oz


  1. Cut the chicken breast in half, to form 2 thin fillets. Spray with olive oil. Season with salt and pepper. Heat a frying pan over medium heat. Cook chicken fillets for 3 minutes on each side, or until just cooked through. Remove to a plate. Cover with foil. Stand for 5 minutes. Slice into thin strips.

  2. Preheat a sandwich press. Lightly spray 4 slices of bread with oil.

  3. Place 2 slices of bread on a place, oiled side down. Spread with feta. Season with salt and pepper. Top with chicken, peppers and basil.

  4. Sandwich together with remaining bread slices, oiled side up.

  5. Cook sandwiches for 5 to 6 minutes or until golden. Serve.


Nutrition Information (per serve)
Energy 2515 Kj / 601 cal
Protein 46.00g
Carbohydrates 40.00g
Sugar 4.00g
Total Fat 27.20g
Saturated Fat 12.50g
Fibre 6.20g
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