You can never got wrong with a classic chicken mayo sandwich! Especially one made with sourdough bread and pickled red onions.
SERVES 4 // COOK TIME 25 min
¼ cup red wine vinegar
1 red chilli, chopped
Sea salt and cracked red pepper
1 red onion, peeled and thinly sliced
1 roast chicken, skin removed, deboned and shredded
½ cup mayonnaise
¼ butter lettuce
1 tomato, sliced
¼ cup basil, chopped
8 slices sourdough bread
1. Bring the vinegar, chilli, 1 tsp salt and 1 cup water to the boil. Remove from the heat, add the onion and set aside for 10 minutes to pickle.
2. Mix the chicken and mayonnaise.
3. Divide the chicken, lettuce, tomato, pickled onion and basil between 4 slices of bread. Season and sandwich with the remaining bread.
Looking for a way to make use of your roast chicken leftovers? Then we have you covered with our simple, flavour-packed Vietnamese chicken pancakes!