Triple decker chicken sandwich (total cost 76p)

Ingredients:

• 20 fresh spinach leaves or lettuce – 10p
• 1 fresh medium tomato 10p
• 3 brown bread slices – 6p (pack of 24 brown slices costs 49p)
• mustard
• 1 leftover chicken thigh – 50p

Method:

This sandwich was made with left over roast chicken. De bone the chicken thigh, rinse and cut the tomato in about 8 slices. Rice to spinach leaves.

Lay 2 slices of bread on a flat surface and spread with a thin layer of mustard.

On top of the mustard, layer about 10 spinach leaves, then half of the chicken and 4 tomato slices.

Cover with the second slice previously speeded with mustard.

Now spread the mustard on the side of the top slice that is covering the first deck of this sandwich. Again, layer, the leftover spinach, tomato, chicken. Take the 3^rd slice of bread and spread on the mustard and place it face down on the sandwich.

All you have to do now is press the sandwich down gently and cut it from corner to corner, then place both halves in your lunch container.

Et voila!

 

Click here to see the tuna pitta and the baguette avocado vegan sandwich.

Next up, the salads.