Ingredients

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•  Barbecued or roast chicken
•  Whole-egg mayonnaise
•  Avocado, peeled, stone removed, mashed
•  Lemon juice
•  White sandwich bread
•  Wholemeal sandwich bread

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Method

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• Remove skin and meat from chicken. Discard skin and bones.
• Finely chop chicken and place into a large bowl. Add mayonnaise. Season with salt and pepper. Stir until well combined.
• Combine avocado and lemon juice. Season with pepper.
• Trim crusts from bread. Place 4 slices of white bread onto a cutting board.
• Spread chicken mixture onto bread slices. Top with slices of wholemeal bread. Spread with avocado mixture. Top with slices of white bread.
• Cut each sandwich into 3 even fingers. Repeat with remaining bread and fillings until all filling is used. Place sandwiches onto a large platter.
• Cover with plastic wrap. Refrigerate for up to 2 hours. Remove sandwiches from fridge 1 hour before serving.