For a quick and simple lunch or snack, try this delicious open sandwich: it’s a perfect combination of roast chicken and basil mayo on toasted sourdough. A great way to use up leftover chicken, and ready to eat in less than fifteen minutes.

Serves 2

Preparation time: 10-15 minutes

Sandwich ingredients

 
1 cooked chicken breast*

Sourdough bread, sliced

Handful of cherry tomatoes

½ avocado

60g pancetta (or streaky bacon)

Basil mayonnaise

1 large handful fresh basil

3 tablespoons mayonnaise**

1-2 tablespoons yogurt** (depending on desired consistency)

½ teaspoon lazy garlic (if using fresh garlic, use 1 small clove)
 
 

Method

1. In a high-powered blender or food processor, combine all the ingredients for the basil mayonnaise and blend until smooth. Set aside.
2. Put the pancetta in a medium sized frying pan (do not add any oil – it doesn’t need it!) and fry over a medium heat until golden brown on both sides (a few minutes per side).
3. Shred the cooked chicken breast (pull apart with two forks) and combine with half of the basil mayonnaise, leaving some for dipping or topping.
4. Slice the cherry tomatoes and avocado and put aside for topping the sandwich.
5. Toast your sourdough slices.
6. Spoon a teaspoon of the basil mayonnaise over the toasted sourdough and top with the chicken, tomato, avocado and pancetta.
   Enjoy!

 
*We recommend buying a rotisserie chicken and using the breast for this recipe, setting the remainder aside for warming salads, pizza toppings or winter chicken soup!
 
**If you are sensitive to dairy, then the mayonnaise and yoghurt can both be substituted for dairy free options; we recommend soy yogurt.
 
 

More quick and easy meals:

Homemade Pizzas

Miso Soup

Prawn Pesto Pasta