Chicken and Mushroom Sandwiches
Category: Light Bites
Excellent for packed lunches and picnics.
Servings
Serves 4
Ingredients
8 thick slices of bread cut from a brown loaf
Butter or low fat spread
225-250g/8-10oz chicken, sliced
25g/1oz Watercress
175g/6oz mushrooms, sliced
small can of Sweetcorn niblets, drained
2 tbsp Greek yoghurt
2 tbsp Mayonnaise
Freshly ground black pepper
Salt
Method
Butter the bread. Divide chicken and watercress between four of the slices. Sauté mushrooms in a little butter, drain, cool and add sweetcorn, greek yoghurt and mayonnaise. Season with black pepper and salt. Spoon onto chicken. Top with remaining slices of bread. Cut sandwiches in half to serve. PER SERVING 620 Kcal, fat 31.9g, saturated fat 14.1g, salt 2g, carbohydrate 58.1g, sugar 8.4g, fibre 5g
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