Serves 2
For the slaw:
¼ red cabbage, shredded
1 tbsp Greek yoghurt
3 tbsp mayonnaise
2 tsp white wine vinegar
Salt and black pepper
For the sandwiches:
4slices of sourdough
Olive oil, for brushing
Butter, for spreading
1handful of mixed leaves
½ red onion, finely sliced
200g roast chicken, shredded
70g goat’s cheese
To serve:
Chips, (optional)
For the slaw:
¼ red cabbage, shredded
1 tbsp Greek yoghurt
3 tbsp mayonnaise
2 tsp white wine vinegar
Salt and black pepper
For the sandwiches:
4slices of sourdough
Olive oil, for brushing
Butter, for spreading
1handful of mixed leaves
½ red onion, finely sliced
200g roast chicken, shredded
70g goat’s cheese
To serve:
Chips, (optional)
- 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