For the slaw
1/4 red cabbage, shredded
1 tbsp Greek yoghurt
3 tbsp mayonnaise
2 tsp white wine vinegar
Salt and black pepper
For the sandwiches
4 slices of sourdough bread
Olive oil, for brushing
Butter, for spreading
1handful of mixed leaves
1/2 red onion, finely sliced
200g roast chicken, shredded
70g goat's cheese
- In a bowl, combine the red cabbage, yoghurt, mayonnaise and white wine vinegar. Season generously with salt and black pepper.
- Lightly brush the slices of sourdough with olive oil. Toast lightly in a hot pan or under the grill.
- Spread each slice with butter or mayonnaise. On two of the slices, layer up the leaves, red onion, roast chicken and slaw. Season with a little salt and a generous crack of black pepper, then finally crumble over the goat’s cheese.
- Sandwich together with the remaining slices of toast. Serve with chips, if desired.
Note: Mayonnaise can be used as an alternative to butter, if you wish.
Per serving 746kcals, 43.7g fat (15.9g saturated), 46.2g carbs (5.6g sugars), 43.4g protein, 4.9g fibre, 0.823g sodium
Top Tip: The slaw is best when it’s made an hour or two ahead of using, but if you don’t have time, it can be used straight away.