Slice the chicken breasts in to strips and place in a bowl
Mix all the marinade ingredients and pour over the chicken
Mix the chicken with the marinade, cover and let it stand for at least an hour in the fridge and remove from the fridge 15 minutes before cooking
Mix the labneh and harissa and set aside
Thinly slice the apples and sprinkle with lemon juice to avoid discolouration
Thinly slice the cucumber
Spread each slice of bread with the labneh mixture
Place the apple slices on 4 slices and the cucumber slices on the other 4 slices and gently press down on to the labneh
Heat a bit of oil in a large pan over a medium high heat, remove the chicken from the marinade and fry the chicken slices for a few minutes on each side until cooked through
Place the chicken on 4 slices of bread and close
Recipe by Heinstirred. To see more, click HERE.
ALSO TRY:
Chicken sandwich with harissa salad
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.