- Easy
- 3 min
- 1 serv.
- Fully in season
Two slices of whole grain bread with a thin layer of butter and a generous amount of homemade chicken breast cold cuts. The simplest high-protein lunch there is — without the additives of store-bought cold cuts. Make the chicken cold cuts (separate base recipe) on Sunday and you have topping for the whole week.
The chicken cold cut sandwich is the quiet workhorse of the Flemish lunchbox — never photographed, always reliable. This version does deserve attention: the topping doesn't come from plastic packaging but from your own oven, and you can taste it. The slices are firmer, taste genuinely of chicken with a hint of garlic and thyme, and don't glisten with additives. Underneath, a thin layer of real butter melting into the structure of the whole grain bread. Two slices, ready in three minutes, and you're set until four o'clock without a thought of the biscuit tin.
- 3
- min prep
- 0
- min cook
- 3
- min total
Instructions
- 1 First make the chicken cold cuts according to the separate base recipe, or take slices from the fridge (keeps up to 4 days in a sealed container).
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Tags & Diet
Allergens: Gluten, Dairy