Hearty Chicken Cheddar Toast with Roasted Pepper Sauce and Herbed Yogurt

A savory open-faced sandwich featuring tender chicken pieces melted with sharp cheddar cheese, layered on a spicy roasted bell pepper and onion sauce, and topped with a refreshing garlic-coriander Turkish yogurt.

Steps

1. Preheat the oven to 200°C (400°F). 2. Cut the red bell pepper, onion, and carrot into chunks. Toss with olive oil, salt, and pepper, and spread on a baking sheet. 3. Roast the vegetables for 20-25 minutes until soft and lightly charred. 4. While vegetables roast, mix Turkish yogurt with minced garlic and chopped coriander. Set aside. 5. Once vegetables are cool enough, blend them into a thick sauce using a food processor or blender. Adjust seasoning if needed. 6. Toast the bread slice lightly. 7. Spread the roasted vegetable sauce evenly over the toasted bread. 8. Top the sauce with diced chicken pieces, then sprinkle shredded cheddar cheese over the chicken. 9. Place the open sandwich under a broiler or in a hot oven for 3-5 minutes until the cheese melts and bubbles. 10. Remove from heat and dollop the garlic-coriander Turkish yogurt on top. 11. Serve immediately and enjoy.

1 slice of rustic bread or sourdough 100g cooked chicken breast, diced 50g sharp cheddar cheese, shredded 1/2 red bell pepper 1/4 medium onion 1 small carrot (optional) 1/4 cup Turkish yogurt 1 small garlic clove, minced 1 tsp fresh coriander, finely chopped 1 tsp olive oil Salt and black pepper to taste