There's nothing more delicious than the first bite of that chicken mayo sarmie your mom made you ni the morning before school. This recipe is perfect for Monday morning as you can use the leftovers from Sunday's roast chicken to make a few rather tasty and wholesome lunches.
8 slices Sasko Low GI Whole Wheat Brown Dumpy/Low GI Seeded Brown Bread
Butter to spread
250-300g store-bought/leftover roast chicken (skin included)
1 pinch salt
1 head butter lettuce
Shred the chicken and pop into a bowl with the mayonnaise and salt, mix well.
Slice the gherkins.
Spread a little butter onto each slice of bread.
Lay four slices out and top with slices of gherkin and equal amounts of chicken mayonnaise, finish with lettuce leaves and the remaining slices of bread.
Alternative: For a spicy version add a dash of cayenne pepper to the mixture.
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Edited by Bryony Whitehead