Leftover chicken & stuffing sandwich
- Total time
- 10 min
- servings
- 1 servings
- Dish type
- Other
Prep
10 min
Total time
10 min
Ingredients
Ingredients
- 2 c. à café butter softened
- 2 slices white bloomer bread
- 2 c. à soupe cranberry sauce
- 75 g roast chicken sliced (about 2-3 slices)
- 100 g leftover sage & onion stuffing (or make up following pack instructions), cut into slices
- handful of spinach or rocket
- 150 g brussels sprouts grated
- 2 c. à soupe mayonnaise plus extra to serve
- 1 c. à café Dijon mustard
- 1 c. à café cider vinegar
- 2 c. à soupe chopped chives
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 1 component (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
For the sprout slaw, combine all the ingredients together with some seasoning. Will keep covered and chilled for up to three days.
- 2
Butter the bread slices, then top one slice with the cranberry sauce and chicken, and the other with a generous spoonful of the slaw. Season the chicken with a pinch of salt, then layer on the stuffing. Add the spinach leaves and dress with a little mayonnaise, if you like. Sandwich both parts together, then cut in half to serve.
Nutrition
- calories
- 644 calories
- fatContent
- 27 grams fat
- fiberContent
- 7 grams fiber
- sugarContent
- 15 grams sugar
- sodiumContent
- 2.31 milligram of sodium
- proteinContent
- 33 grams protein
- carbohydrateContent
- 65 grams carbohydrates
- saturatedFatContent
- 9 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!