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Chicken, bacon and avocado sandwich
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Makes: 2 large sandwiches
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
Typical values per serving:
Per sandwich 3253kJ
This recipe was first published in September 2017.