Ingredients
- Barbecued or roast chicken
- Whole-egg mayonnaise
- Avocado, peeled, stone removed, mashed
- Lemon juice
- White sandwich bread
- Wholemeal sandwich bread
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Method
- Remove skin and meat from chicken. Discard skin and bones.
- Finely chop chicken and place into a large bowl. Add mayonnaise. Season with salt and pepper. Stir until well combined.
- Combine avocado and lemon juice. Season with pepper.
- Trim crusts from bread. Place 4 slices of white bread onto a cutting board.
- Spread chicken mixture onto bread slices. Top with slices of wholemeal bread. Spread with avocado mixture. Top with slices of white bread.
- Cut each sandwich into 3 even fingers. Repeat with remaining bread and fillings until all filling is used. Place sandwiches onto a large platter.
- Cover with plastic wrap. Refrigerate for up to 2 hours. Remove sandwiches from fridge 1 hour before serving.