Chicken Corn Sandwich Recipe

A chicken, bacon, corn and pesto sandwich crammed with fresh herbs and crunchy veg.



Prep Time

15 minutes

Cooking Time

15 minutes



Recipe Ingredients

  • ¼ cup SPAR honey
  • 2 tablespoons chilli sauce
  • 2 tablespoons SPAR olive oil
  • 400g SPAR Select boneless skinless chicken strips
  • 4 slices SPAR Tender & Tasty bacon, sliced
  • 4 cups SPAR Freshline sweet corn, cooked (off the cob)
  • 1 teaspoon paprika
  • Salt & pepper, to taste
  • 1/4 cup fresh SPAR Freshline basil, chopped
  • 2 SPAR Freshline spring onions, chopped
  • ½ cup SPAR Freshline red cabbage, shredded
  • 4 SPAR Bakery hotdog rolls, toasted
  • ½ cup SPAR Double Cream Plain yoghurt
  • ¼ cup basil pesto
  • 1 SPAR Freshline avocado, sliced

Recipe Method

  1. In a bowl, mix together the honey, chilli sauce, oil and a pinch of salt.
  2. Add the chicken and marinade for 10 minutes. Set aside.
  3. Heat a large frying pan, over medium heat, and cook the bacon until crispy.
  4. Stir in the corn, paprika and season with salt and pepper.
  5. Add the basil and spring onion. Remove from the heat and set aside to cool.
  6. Stir in the cabbage.
  7. Preheat a grill pan over a medium heat and oil the pan.
  8. Add the chicken and cook for 5 minutes per side
  9.  Remove from the grill and drizzle any remaining honey mix over the chicken. 
  10. In a separate bowl mix together the yoghurt and pesto.
  11. To assemble, spread the yogurt pesto mix onto the bottom of each bun. Top with chicken, corn mix and avocado.

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