This club sandwich packs in lots of interesting flavours and textures. Crispy prosciutto replaces the usual bacon, and mashed avocado the butter. Adding a few leaves to a sandwich is a cunning way to get children to eat their greens.
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12 slices multigrain bread
4 tablespoons low-fat mayonnaise
110 g iceberg lettuce, finely shredded
110 g cooked chicken breast meat,
skin removed, sliced
4 slices prosciutto, about 50 g in total, cut into strips
pepper to taste
1 tablespoon freshly squeezed lime juice
1 orange, peeled and chopped
1 bunch rocket or watercress, tough stalks discarded
1/3 cup alfalfa sprouts
2 teaspoons 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 nonstick 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 the 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 in half or into quarters before serving.