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    Chicken, bacon and avocado sandwich

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    Chicken, bacon and avocado sandwich

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

    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.

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


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