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