Portuguese Chicken Schnitzel in Turkish Bread with Chilli & Lime Mayonnaise

2 tbsp olive oil
1 long red chilli, chopped
1 tsp Portuguese chicken seasoning
1 tsp finely grated fresh ginger
2 cloves garlic, crushed
4 slices Tegel Lean & Lite Premium Schnitzel

1 Turkish loaf, cut into quarters
4 slices gruyere cheese
Mesclun salad mix
2 tomatoes, sliced

Chilli and Lime Mayonnaise:
1/2 cup mayonnaise
1 long red chilli, finely chopped
2 tbsp lime juice

Combine the olive oil, chilli, Portuguese seasoning, ginger and garlic in a shallow dish. Add the chicken schnitzel and if possible, cover and refrigerate for 30 minutes.

Cook the chicken schnitzels on a preheated barbecue for 2 to 3 minutes on each side or until they are cooked through.

Meanwhile cut the pieces of bread in half and grill under a preheated grill until they are golden brown. Place a slice of gruyere on each base and grill for a further 1 to 2 minutes or until melted.

Top the bases with a slice of chicken schnitzel, mesclun salad, tomato and mayonnaise. Add the toasted top and serve.

To prepare the mayonnaise, combine all ingredients.