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Winter Chicken Sandwich

—

5 June 2018 BY Julie Biuso
SERVES: 4-6

Winter Chicken Sandwich 5

These sandwiches are also great with leftover roasted lamb or beef, or with roasted vegetables like carrots, peppers (bell peppers/capsicums), parsnips, red onion and the like.

Ingredients
—

1-2 cups thickly sliced leftover roast chicken, (remove skin unless nicely coloured) Ice berg lettuce leaves, torn into bite-sized pieces Rocket leaves A handful of cherry tomatoes, halved 2-3 radish, thinly sliced Cooked beetroot, thinly sliced (see Recipe Notes below), optional 1 gherkin, patted dry with paper towels and sliced 1 carrot, peeled and grated Spicy tomato sauce or chutney, optional Sourdough bread, sliced Dressing ¼ cup tahini 1 cup unsweetened plain yoghurt 1 clove garlic, peeled and crushed Flaky sea salt to taste Freshly ground black pepper to taste 6 mint leaves, shredded

Method
—

1 Prepare all ingredients and make dressing. See notes about beetroot at end of recipe.Winter Chicken Sandwich 2

2 To make dressing, put tahini in a bowl and beat with a fork to loosen. Add yoghurt, garlic, salt and pepper to taste and whip. Add mint.Winter Chicken Sandwich 1

3 Spread a little tahini dressing over bread, then stack ingredients any which way you like. Say three Hail Mary’s and devour.Winter Chicken Sandwich 3

Winter Chicken Sandwich 4

Recipe Notes

This makes a lot of dressing, but it will keep for days. Serve with a traybake of roasted vegetables or other salads.

Use red, yellow or Chioggia beetroot (beets). Read about beetroot here Beetroot

Drain, peel, cool then slice thinly. You need one medium beetroot for these sandwiches. Mix a few pinches each of caster sugar and flaky sea salt with 1 tablespoon of white wine vinegar, then add beetroot and toss gently until coated with dressing.Winter Chicken Sandwich 6

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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