Turn a gas burner (high flame) and place pepper directly on the flame. Use a pair of tongs to turn the pepper until the skin is completely blackened from all sides. Place the roasted pepper under running water and using your fingers take out the pepper skin.

Slice open the peppers and clean out the seeds and stems. Once cleaned slice the peppers.

In a bowl add oil, garlic, chicken, roasted pepper, salt and chilli flakes. Mix well and keep aside for 15 minutes.

Heat remaining oil in a pan (medium flame) and cook chicken mix for 5-6 minutes or until cooked.

In a bowl add grill chicken and pepper mix, coriander leaves and mayonnaise. Mix well.

Spread above mixture evenly on lower half of the loaf and club it up with the top half.

Heat butter in non-stick pan (medium flame) and grill sandwich from both sides for 1-2 minute or until golden brown in color. Cut and serve hot.