zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Chicken, bacon and avocado sandwich

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Chicken, bacon and avocado sandwich

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

    Makes: 2 large sandwiches

    Ingredients

    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 

    Method

    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.

    Your recipe note

    Edit your recipe note

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

    Comments

    Average user rating

    2 stars

    Glossary