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Elote Corn Shredded Chicken Toastie Recipe

The perfect and quick sandwich to use up your fridge left overs… WITHOUT compromising on flavour. This toastie pairs, roast vegetables and pre-made roast chicken with the versatile Elote Corn Relish. This mexican style relish with charred corn flavours shines through perfectly with the other roasted ingredeints. A must try for any sandwich enthusiast!

Serves: 2

Recipe by: @marcus.costanzo


  • 200 grams cheddar cheese, shredded
  • 2 tbs salted butter
  • 4 thick slices sourdough bread

Mex Style Roast Chilli & Garlic Sauce:

  • 1 large red capiscum, stemmed
  • 2 large green chillies, stemmed
  • 2 large red chillis, stemmed
  • 4 garlic cloves
  • Splash extra virgin olive oil
  • Sprinkle flakey salt
  • Freshly cracked pepper
  • 1/2 lemons zest and juice
  • Handful fresh coriander leaves
  • 2 tbs Spring Gully’s Elote Corn Relish
  • 1 tbs whole egg mayonaise

Shredded Chicken Mix

  • 1/2 roast roasted chicken, in a packet.
  • 1 tbs Spring Gully’s Elote Corn Relish.
  • 1 tsp paprika.
  • 1 tsp garlic powder.
  • 1 tsp onion powder.
  • 1 tsp flakey salt.
  • 3 tsp parmesan cheese.
  • Squeeze lemon juice


  1. First prepare the sauce. Preheat oven to 180 degrees, then chop up chillis and
    capsicums. Place on a large metal tray.
  2. Roast chilli and capsicum in oven for 20 minutes. Then, slightly before they
    charring, add garlic cloves to the tray and drizzle with some olive oil and seasoning
    with salt and pepper.
  3. Roast for another 5-10 minutes until the veggies have a nice charred colour and the
    garlic is soft.
  4. Remove all ingredients from tray and place inside of a food processor or blender.
    Squeeze the roasted garlic out of it’s skin, then add salt, pepper, lime juice,
    coriander leaves, Spring Gully’s Elote Corn Relish. Blend together to reach
    preferred consistency. Then place in a large metal bowl and whisk together with the
    mayonnaise. Set aside ready for later use.
  5. To prepare chicken mix, shred up already roasted packet chicken and place in
    a large metal bowl. Then add remaining chicken mix ingredients as well as Spring
    Gully’s Elote Corn Relish. Stir together and taste for seasoning.
  6. Assemble sandwiches by spreading a serving of the sauce over the bread, then
    layering a generous portion of chicken mix on top. Finally, sprinkle cheddar cheese
    over the chicken and top with another slice of bread that’s already been spread with
    more sauce.
  7. Spread butter over both slices of bread, and then toast in a pan over a low
    heat with the lid on for around 5 minutes on each side.
  8. Slice the sandwiches in half and enjoy. Dip the sandwiches into the mayo if you’re
    wanting more sauce.

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