Serves: 2
Preparation time: 10 MINS
Cook time: 30 MINS
Bake the goujons as instructed on the packaging.
Butter one side of the sliced cob and place two of the buttered slices down into a large nonstick frying pan or skillet.
Generously spread some mayonnaise on the bread, top with a handful of mixed leaves and divide the cooked Cajun chicken goujons between the two slices. Divide the cheese evenly between the sandwiches and place the remaining sliced bread butter side up on top.
Turn the heat to medium and cook for 4-5 minutes until golden, press gently with a spatula before carefully turning over and cook the other side for 3-4 minutes until golden.
Remove from the pan to a plate, cut in half and allow to cool slightly before serving.
Serve with spicy sweetcorn relish on the side.
AIR FRYER
Pre heat to 190 C, build sandwiches separately before placing in the basket/tray and insert into fryer. Cook each side for 2 minutes or until golden brown.
FOR THE SPICY SWEETCORN RELISH
Melt the butter in a small saucepan, add the onions and gently cook until softened.
Mix in the remaining ingredient and continue cooking for 10-15 minutes. Cool and place in a sealed container. This will keep for 1 week if sealed and kept in the fridge.
4-6 Cajun chicken goujons
4 slices Cob loaf, thickly sliced
150g Dromona Medium cheddar, grated
Mixed salad leaves
2-3 tablespoons mayonnaise
Dromona butter, softened
Sweetcorn relish
FOR THE SPICY SWEETCORN RELISH
1 small tin of sweetcorn
1 small onion, finely chopped
1 red chilli pepper, deseeded and finely chopped
½ teaspoon English dried mustard
60ml apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon butter
½ teaspoon paprika
