Chicken, bacon and avocado sandwich


4 essential Waitrose British chicken thigh fillets
1½ tbsp extra virgin olive oil
3 garlic cloves, crushed
1 tsp fennel seeds
2 essential Waitrose plum tomatoes, cut into 3 lengthways
4 rashers pancetta
1 ripe avocado
lemon juice, to taste
4 large slices white sourdough bread 


1. Preheat the oven to 160°C, gas mark 3. Put the chicken thigh fi llets in a roasting tin and drizzle with 1 tbsp oil. Season and scatter over the garlic and fennel seeds; mix well. Line a baking tray with parchment; lay the sliced tomatoes on top. Season and drizzle with the remaining ½ tbsp oil. Put both trays in the oven and cook for 1 hour, adding the pancetta to the chicken after 30 minutes.

2. Meanwhile, mash the avocado with the lemon juice; season. Spread over 2 of the sourdough slices and top with the chicken, roasted tomatoes, pancetta and a second slice of bread. Eat while still warm.

This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue

  • Preparation time: 10 minutes
  • Cooking time: 1 hour
  • Total time: 1 hour 10 minutes

Makes: 2 large sandwiches

Nutritional Info

Typical values per serving:

Energy Per sandwich 3253kJ
Fat 41.7g
Saturated Fat 9.8g
Carbohydrate 55.3g
Sugars 4.8g
Protein 45.3g
Salt 1.8g
Fibre 4.1g

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This recipe was first published in Fri Sep 01 14:32:25 BST 2017.