How To Make an Avocado Chicken Club Sandwich

Ingredients
Serves: 4 

• 12 slices mixed grain bread
• 4 tbsp mayonnaise
• 115 g (4 oz) iceberg lettuce, finely shredded
• 115 g (4 oz) cooked chicken breast meat, skin removed, then sliced
• 4 slices Parma ham, cut into strips
• 1 avocado

• 1 tbsp lime juice
• 1 orange, peeled and chopped
• 1 bunch of watercress, tough stalks discarded
• 20 g (3/4 oz) alfalfa sprouts
• 2 tsp pumpkin seeds, toasted
• pepper

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Method
Prep:20min  ›  Cook:2min  ›  Ready in:22min 

1. Spread 4 slices of bread with half of the mayonnaise. Divide the shredded lettuce among the slices, then add the sliced chicken breast.
2. Heat a non-stick pan and dry fry the strips of Parma ham for 1–2 minutes or until crisp and curly. Pile on top of the chicken and season with pepper (the ham is salty). Spread mayonnaise on another 4 slices of bread and put these, mayonnaise-side down, on the chicken and ham.
3. Mash the avocado flesh with the lime juice. Divide among the sandwiches, spooning onto the bread and spreading out roughly. Top with the chopped orange, watercress, alfalfa sprouts and pumpkin seeds. Put the final slices of bread on top. Press down gently, then cut each sandwich in half or into quarters for serving.

Some more ideas

Use mustard and cress if alfalfa sprouts are not available. * Use reduced-fat mayonnaise to cut down on the fat even more. * Replace the orange with dry-pack sun-dried tomatoes, rehydrated in water and then finely chopped. * Substitute chopped chicory leaves for the watercress. * For fruity chicken club sandwiches, replace the top deck of avocado, orange, watercress, alfalfa sprouts and pumpkin seeds on each sandwich with 1 tbsp crunchy peanut butter, 1/2 sliced banana sprinkled with a little lemon juice, 2 fresh dates, skinned and chopped, and 1 tsp chopped parsley.