Directions
- Drain the grilled vegetables, pressing slightly to remove excess liquid, and roughly chop them. Set aside.
- In a large bowl, whisk together olive oil, mayonnaise, minced garlic, lemon juice, parsley, thyme, salt, black pepper, and red pepper flakes. Add the chicken strips and toss to coat. Let marinate for at least 30 minutes or overnight for deeper flavour.
- Heat a drizzle of olive oil in a pan over medium heat. Add the sliced red onions and cook, stirring occasionally, until golden and soft, about 10-12 minutes. Set aside.
- Preheat the Oven to 400°F (200°C). In the same pan, sauté the marinated chicken strips over medium-high heat until fully cooked and golden brown, about 7-10 minutes.
- Slice the buns in half horizontally and place the bottom halves on a baking sheet or in an oven-safe dish. Spread pesto evenly over the buns, then layer with grilled chicken, caramelized onions, chopped M’Lord vegetables, and provolone slices. Place the top halves of the buns over the filling.
- To prepare the garlic butter: Melt butter in a small saucepan, then stir in minced garlic and parsley. Brush generously over the tops of the buns.
- Cover loosely with aluminum foil and bake for 7 minutes to melt the cheese. Remove the foil and bake for another 3-5 minutes until the buns are golden brown.
Let cool slightly before serving. Garnish with M’Lord Spicy Gherkins for an extra flavour boost.
Tip: To save time, you can prep the garlic butter, drain and chop the grilled vegetables, and marinate the chicken the night before. This way, all that’s left is assembling and baking!
