Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 43

cold roast chicken, basil, tarragon, dill, mayonnaise, asparagus, avocado, lettuce, spring onions, sourdough bread

Boil 8 small asparagus spears in deep water till just tender (they should still be slightly crisp for this), then drain. Slice them in half lengthways and set aside. Shred 2 crisp iceberg lettuce leaves. Trim 4 spring onions and halve lengthways. Peel and slice a small avocado. Slice a cooked chicken breast, or remove slices from yesterday’s Sunday roast.

Put 4 heaped tablespoons of mayonnaise in a bowl, stir in a tablespoon each of chopped basil, tarragon and dill and season lightly with salt. Toast 4 slices of sourdough bread and spread each of them with the herb mayonnaise. Top 2 of the slices with the lettuce and asparagus spears, followed by the spring onions and avocado. Place slices of chicken on top and sandwich together with the remaining bread.

Makes 2 heavily laden sandwiches. Toasted sourdough, herb mayo, cold chicken, crisp, ice-cold lettuce and avocado. Possibly my favourite sandwich.