Use a small pointed knife to scrape off all the bits of flesh from a chicken carcass while it is still warm; once it is cold, it sets and is harder to remove, and it quickly becomes dry. Refrigerate until it is time to make a sandwich. Hopefully, you will have reserved a few slices or chunks from the roast dinner the night before!
When you are ready to make a sandwich, load the chicken onto good sour dough bread with your favourite salad – this could be leftover salad, too, as in the photograph. Yep, that’s leftover Witloof & Tangelo Salad riding high. I like to soak the bread with a spoonful of the salad juices or dressing first, then pile up the chicken and salad, seasoning with a little flaky sea salt as I go. Scrumptious!