I’m going to throw it out there: This may be the biggest and most heavenly tasting sandwich you’ve ever seen. Or, in my case, tasted.
You see, every Sunday my bf and I make a point of preparing some kind of insanely tasty, yet healthy meal and on many occasions, our famous open chicken sambos make an appearance.
Before I get into details, I think the visual will speak for itself, so, here they are…
For anyone with an interest in the delightful mix of chicken, avocado, a touch of BBQ sauce and of course, that infamous sprouted bread, this one is for you. The rich combination of freshly roasted chicken leftovers, paired with fresh vegies that enhance both flavour and texture are something worth trying. Trust me.
So, here’s what you need to do:
1. Grab yourself some sprouted bread, or if you can’t track it down, an organic 5-grain sourdough or dark rye will do the trick. Toast it.
2. Next, pull apart a BBQ chicken, poach a chicken breast, or, if like us, you had roast chicken for dinner, simply pull apart the leftovers.
3. Now, start piling all your favourite vegies onto the bread. Here’s what we did: Avocado, chicken, BBQ sauce, Spanish onion, coriander, alfalfa sprouts, English spinach. We prefer to keep the sandwiches open, as the sprouted bread is quite dense and rich but if you want to close it with another piece of bread, go nuts!
4. Finish the plate off with some left over steamed or baked vegies if you have them, with a drizzle of extra virgin olive oil, or flaxseed oil, some Himalayan rock salt and freshly ground pepper.
Time to prepare: 5 minutes. Time to wolf down: Too quick to count.
I will warn you though, they’re super messy but that just adds to the fun.
Enjoy and stay happy,
What’s your favourite chicken sambo combo?
Do you like the look of these?