Chicken, as­para­gus and av­o­cado sand­wich

The Observer Food Monthly - - CONTENTS - Nigel Slater

Makes 2 heav­ily laden sand­wiches

Cold roast chicken, basil, tar­ragon, dill, may­on­naise, as­para­gus, av­o­cado, ice­berg let­tuce, spring onions, sour­dough bread

 Direc­tions

Boil small as­para­gus spears in deep wa­ter till just ten­der (they should still be slightly crisp), then drain. Slice in half length­ways and set aside. Shred 2 crisp ice­berg let­tuce leaves. Trim 4 spring onions and halve length­ways. Peel and slice a small av­o­cado. Slice a cooked chicken breast, or re­move slices from yes­ter­day’s roast.

Put 4 heaped ta­ble­spoons of may­on­naise in a bowl, stir in a ta­ble­spoon each of chopped basil, tar­ragon and dill and sea­son lightly with salt. Toast 4 slices of sour­dough bread and spread each of them with the herb may­on­naise. Top 2 of the slices with the let­tuce and as­para­gus, fol­lowed by the spring onions and av­o­cado. Place slices of chicken on and sand­wich with the re­main­ing bread.

Makes 2 heav­ily laden sand­wiches. Toasted sour­dough, herb mayo, cold chicken, crisp, icecold let­tuce and av­o­cado. Pos­si­bly my favourite sand­wich.

Right, pourover soup

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