CHICKEN SANDWICHES (toasties with a twist)


COOKBOOK: Women’s Weekly - The Retro Cookbook

RATE: ❤️❤️❤️👌🏻💲

Chicken. Pecans. Onions. Lettuce. Mayo. Toasted.

That will do me on a busy day! A very healthy choice for a sandwich!

A blend of nuts, vegies and some chicken will fill you up nicely for a lunch or snack time.

This is a delicious filling that has made a basic chicken sandwich very sophisticated. Perhaps more suitable for the mature palate.

Having said that, I have always introduced these ‘different & unusual blends’ to my kids at a very young age and it has paid off. As they have gotten older I have had no real fussy eaters at my place! (Well maybe Yvette and her green salads. She doesn’t like dark green leaves for some strange reason)

RECIPE: My first initial thoughts were why would you need to publish a recipe for ‘chicken sandwich’ ?.........But now I know!

Super easy to follow and make.

A great variation to the basic sandwich! You must try it!

RECIPE

MAKES 3 SANDWICHES

1 1/2 cups cooked shredded chicken

1 onion, sliced

2 tablespoons pecan nuts, chopped

3 stalks of celery, sliced

1/4 cup mayonnaise

salt & vinegar

1 1/2 cup of lettuce, shredded

6 slices wholemeal bread

Fry onions until soft and golden. Add the celery & pecans and stir for a minute. Add salt & pepper to season.

Set aside. Add shredded cooked chicken and mix. Add mayo and mix well.

Butter bread slices. Divide chicken mixture on top of 3 slices of bread, top with shredded lettuce. Top with other bread slice. Place it in a hot grill for 2 mins or until heated through.

Serve immediately.

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