Chicken, cress & aïoli open sandwich
Reduced Fat Mayonnaise
½ zest(s) of 1
Lemon Juice, Fresh
1 clove(s), finely chopped
2 serving(s), 2 x 50g slices
Chicken breast, skinless, grilled
60 g, shredded
- To make the aïoli, combine 40g reduced-fat mayonnaise, the juice of 1⁄2 lemon and 1 finely chopped garlic clove in a small bowl, and season to taste.
- Lightly toast 2 x 50g slices sourdough bread and spread with a little of the aïoli. Top with 60g shredded cooked skinless chicken breast fillet and 20g cress, then spoon over the remaining aïoli and scatter over the pared zest of 1⁄2 lemon. Serve seasoned with freshly ground black pepper.