COLD

Roasted Chicken with Avocado,Mayo and Red Onion

This sandwich was inspired by one I used to eat at a local deli here in Amsterdam. Although the combination is similar, it took me a while to figure out what made it so special. It was the combination of onion with avocado. The deli used minced white onion. When I opened Small World I wanted to make a more robust version of the sandwich. Chunks of roasted chicken from a common South American recipe (pollo alla brasa) combined with red onion slices, avocado and a seasoning of lemon juice, salt and pepper, give this sandwich the ‘salsa effect’ that gives it its special edge.

Ingredients

3 tablespoons good-quality mayonnaise

250 g (9 oz) Roasted Chicken Thighs (see recipe), in chunks

1 large Hass avocado

½ lemon

salt and black pepper

1 small red onion, very thinly sliced

2 handfuls baby-leaf lettuce, the crunchier the better

Method

Slice the bread in half and spread one side with the mayo. Place the roasted chicken on top. Slice the avocado onto the other side of the bread, press down firmly, squeeze over a few drops of lemon juice, and salt and pepper it well. Break up the red onion rings and scatter them over the chicken. Top it off with the baby-leaf lettuce, cover with the other side of the bread.