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Preparation:

  • Barbecue roasted chicken from the deli (chopped or shredded or pulled into pieces) 500 g
  • brown bread 20 pc
  • Micro herbs or alfalfa sprouts 80 g
  • Pepperdews 20 g
  • Red onions (finely diced) 50 g
  • Rocket leaves (fresh) 50 g
  • Cheddar cheese (grated) 200 g
  1. Preparation:

    • For Filling: Mix together chicken, chopped peppadews, diced red onion, Hellmann's Tangy Mayonnaise (300 g) and Robertsons Veggie Seasoning.
    • Put 20 slices of bread onto a white cutting board. Spread the Hellmann’s Tangy Mayonnaise (100 g) onto 10 slices of bread.
    • On the other 10 slices of bread, place the chicken mayo filling, salad ingredients (rocket, cheddar cheese and micro herbs or alfalfa sprouts.Sandwich the two slices together and press gently.
    • Cut the sandwich in half, package and serve! makes 10 servings

  2. Chef's Tip:

    • Try using tuna instead of chicken, mozzarella cheese instead of cheddar cheese or add cooked streaky bacon strips to the sandwich for exciting new flavours!
  3. Hint:

    • Save time by using a rotisserie barbecue chicken.