This month’s lunch club takes the sandwich to a higher level
HEALTHY BLT PREP TIME: 15 MINS
COOK TIME: 10 MINS SERVES 2 (AS AN OCCASIONAL LIGHT MEAL) 125g skinless chicken breast fillet, trimmed of fat, split in two lengthways
1 piece short cut lean bacon 4 slices Helga’s Lower Carb 5 Seeds bread
1 cup shredded iceberg lettuce 1 tomato, sliced
1/2 carrot, peeled into ribbons
1/2 Lebanese cucumber,
peeled into ribbons
Lemon and basil mayonnaise 2 Tbsp 97% fat-free mayonnaise
1/4 tsp finely grated lemon zest
1 tsp fresh lemon juice Freshly ground black pepper 2 Tbsp finely shredded basil
1 Preheat a chargrill pan on medium. Spray chicken and bacon with cooking spray. Add chicken and bacon to chargrill. Cook for
3-4 minutes each side, or until cooked through. Transfer to a plate. 2 For the lemon and basil mayonnaise, whisk mayonnaise, lemon zest, juice and pepper.
Stir in the basil.
3 Spread 2 slices of bread with the mayonnaise. Top with the lettuce, tomato, carrot, cucumber, chicken and bacon. Top with the other slices of bread. Cut in half and serve.