Chicken and Vegetable Toast Boats
Toast slices topped with chicken, vegetables, cheese, and olives with a creamy sauce, served as a snack or light meal.
Toast slices are topped with chicken, vegetables, cheese, olives, and a creamy dressing for a cold layered snack or light meal.
Like open-faced chicken sandwiches or party toasts.
These are best served cold, when the toppings stay neat and the toast still has some structure. They work well as a quick party dish or casual lunch.
Ingredients
- 1 package Soft toast bread
- 400 g Chicken fillet
- 1½ cups Cooked corn
- 5 tablespoons Garlic cream
- listed without a quantity Mixed bell peppers
- 1½ cups Black olives
- 400 g or 2 cups Mozzarella or Kashkaval cheese
- 1 teaspoon Ground red pepper
- 1 tablespoon Salt
- 1 tablespoon Oregano
- ½ finjan White vinegar
- listed as an alternative to white vinegar Apple cider vinegar
Instructions
- Trim the toast bread on all four sides with a knife.
- Roll out the toast with a rolling pin until thin like dough.
- Roll a piece of toast into a shape resembling a burek, leaving one corner visible, then seal the end to form a boat shape.
- Repeat with all the toast pieces until the quantity is used up.
- Cut the mixed-color bell peppers into small squares.
- Boil the chicken if it is not already cooked, then cut it into small pieces.
- Prepare the filling in a large bowl by mixing the cooked corn, garlic cream, mixed bell peppers, black olives, Kashkaval or mozzarella cheese, ground red pepper, salt, oregano, and white vinegar.
- Mix the ingredients until fully combined.
- Grease a baking tray with butter or oil.
- Arrange the shaped toast pieces in the tray.
- Fill the toast pieces with the prepared filling.
- Sprinkle a little Kashkaval or mozzarella cheese over the top.
- Bake the tray in the oven at 250 degrees until the bottom reaches a suitable color.
- Move the tray to the upper part of the oven until the top browns and the cheese melts.
- Remove the tray from the oven and serve.