Two-Cheese and Pickle Sourdough Sandwich

Ingredients

• Cooking spray (or liquid oil)
• 125 g soft herbed cheese
• 8 slices of sourdough bread (about 1 cm thick, diagonally sliced)
• 12-16 slices of roasted chicken breast (about 225 g)
• 110 g thinly sliced cucumber pickles
• 35 g arugula
• 225 g cheddar cheese (thinly sliced)
• A little oil (for brushing the bread)

Preparation

1. Preheat a griddle pan or sandwich press to medium-high heat and lightly grease with
   cooking spray.
2. Spread a thin layer of soft herbed cheese on 4 slices of sourdough bread.
3. Layer the following on top: roasted chicken breast slices, thinly sliced cucumber
   pickles, arugula, and cheddar cheese.
4. Top each sandwich with another slice of sourdough bread.
5. Lightly brush the top and bottom surfaces of the sandwiches with oil.
6. Place the sandwiches on the preheated griddle pan or sandwich press. Cover with a
   baking sheet and press down with a heavy pan, or cook directly in the sandwich
   press.
7. Cook until golden brown, about 2 minutes, then flip and continue cooking for another
   2 minutes until the cheese is melted.
8. Serve hot. Enjoy!