Dressed leftover chicken sandwiches recipe
"What shall we do with the last of yesterday's roast chicken?" That's always the question in my house. I’m not that keen on cold chicken sandwiches and I see so many people eating them on a Monday morning in their packed lunches. If you want to bring a dull sandwich to life, here’s how to do it!
Ingredients
- 0.5 lemon, juice only
- 4 tbsp olive oil
- 1 tsp runny honey
- 100 g leftover roast chicken (per person)
- 12 sun blushed tomatoes
- 16 basil leaves
- 8 slices buttered bread
- 3 handfuls of rocket leaf/arugula
- 0.5 lemon, juice only
- 4 tbsp olive oil
- 1 tsp runny honey
- 3.5 oz leftover roast chicken (per person)
- 12 sun blushed tomatoes
- 16 basil leaves
- 8 slices buttered bread
- 3 handfuls of rocket leaf/arugula
- 0.5 lemon, juice only
- 4 tbsp olive oil
- 1 tsp runny honey
- 3.5 oz leftover roast chicken (per person)
- 12 sun blushed tomatoes
- 16 basil leaves
- 8 slices buttered bread
- 3 handfuls of rocket leaf/arugula
Details
- Cuisine: English
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Put the lemon juice, olive oil and honey into a bowl and whisk together.
- Season the dressing with salt and pepper.
- Tear up the roast chicken and add to the dressing with the sun blushed tomatoes. Tear up the basil leaves (if you don’t have fresh basil leaves you could add in a tsp of basil pesto)
- Mix the ingredients together so that everything soaks up the dressing and becomes fresh and flavoursome.
- Spoon the mixture into the bread rolls or sandwiches, add the rocket leaf, finish with a little more black pepper and maybe a grating of parmesan cheese if you have some to hand.
Recipe taken from ‘Simply Good Food’ recipe app by Peter Sidwell
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