Removing the butter and sliding in a few greens helps to make this sandwich a great healthy lunch choice for kids and adults.
12 slices multigrain bread
4 tablespoons low fat mayonnaise
110g iceberg lettuce, finely shredded
110g cooked chicken breast meat, skin removed,sliced
4 slices prosciutto, cut into strips
Pepper to taste
1 tablespoon freshly squeezed lemon juice
1 orange peeled and chopped
1 bunch rocket or watercress, tough stalks discarded
¹/³ cup alphalfa sprouts
2 teaspoon pumpkin seeds, toasted in a frying pan for 2 minutes without oil
Spread 4 slices of bread with half of the mayonnaise. Divide the shredded lettuce among the slices, then add the sliced chicken breast meat.
Heat a non-stick frying pan and dry fry the strips of prosciutto for 1-2 minutes or until crisp and curly. Pile on top of the chicken and season with pepper. Spread the remaining mayonnaise on another 4 slices of bread and put these, mayonnaise side down on the chicken and prosciutto.
Mash the avocado flesh with lime juice. Divide among the sandwiches, spooning onto the uppermost layer of bread and spreading out roughly. Top with the chopped orange, rocket, alfalfa sprouts and pumpkin seeds. Place the final slices of bread on top. Press down gently, then cut each sandwich into half or into quarters before serving.
Download Recipe PDF Avocado and Chicken Club Sandwich