AT A GLANCE
A good toastie is almost reason to roast a bird in itself. Melting cheese adds extra savour, offset by the piquant chillies. Store-bought pickled jalapeños are great here, otherwise start this recipe three days ahead to pickle the chillies.
|01||For pickled chillies, bring vinegar, sugar, salt and 250ml water to the boil in a saucepan. Place chillies in a tall sterilised jar (see cook’s notes), or container that holds them snugly, pour in vinegar solution, seal and store in a cool dark place to pickle (for at least 3 days and up to 3 weeks). Refrigerate after use.|
|02||For caper aïoli, mix ingredients in a bowl and season to taste.|
|03||Preheat oven to 140C and line a baking tray with baking paper. Spread bread slices with butter, then turn butter-side down. Arrange chicken on half the slices, top with aïoli, provolone piccante, onion and sliced pickled green chillies, then sandwich with remaining bread.|
|04||Heat a large non-stick frying pan over medium heat. Add half the sandwiches and cook, turning once, until golden (2 minutes each side). Repeat with remaining sandwiches, transfer to oven tray, place in oven to melt cheese, then serve hot.|