Serves 2

For the slaw:
¼ of a 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
Olive oil, for brushing
Butter or mayonnaise, for
spreading
Handful of mixed leaves
½ red onion, finely sliced
200g roast chicken, shredded
70g goat’s cheese

To serve:
Chips (optional)

1. In a bowl, combine the red cabbage, yoghurt, mayonnaise and white wine vinegar. Season generously with salt and black pepper.
2. Lightly brush the slices of sourdough with olive oil. Toast lightly in a hot pan or under the grill.
3. 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.
4. Sandwich together with the remaining slices of toast. Serve with chips, if desired

Per serving 746kcals, 43.7g fat (15.9g saturated), 46.2g carbs (5.6g sugars), 43.4g protein, 4.9g fibre, 0.823g sodium