For the ultimate lunchtime sarnie, try Justine Schofield’s mouth-watering BLT.
Cut chicken breast horizontally. Bash the chicken breast into thin schnitzels.
To make the coleslaw combine the cabbage and carrots. Add parsley and chives and 2 tablespoons of aioli.
For the chicken, season with lemon, thyme, olive oil, salt and pepper and grill for 2 minutes on each side.
Once the chicken has started to cook add the rashers of bacon until crispy and golden.
To assemble the BLT, thinly coat the Turkish bread with aioli, add a piece of the chicken and bacon, tomato and rocket, followed by some freshly grated parmesan and a spoonful of the coleslaw.
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