Ingredients
10 minutes preparation time + 5 minutes cooking time 
1 - A handful of finely shredded red cabbage
- A small handful of fresh coriander/cilantro leaves, roughly chopped
- Squeeze of lemon juice
- Extra virgin olive oil
- Sea salt flakes
- 2 slices of your favourite sourdough bread (I’ve used a white hightop sourdough)
- Butter
- Whole egg mayonnaise or aioli
- Handful of roast chicken (store-bought rotisserie chicken is perfect or any leftover chicken you may have)
- Aleppo pepper flakes or mild chili flakes
Method
- In a small bowl combine the finely shredded cabbage with the roughly chopped coriander.
- Add a squeeze of lemon juice, a tiny drizzle of olive oil, and a pinch of salt, then mix to combine and set aside.
- Butter two slices of bread, turn them over, and spread mayonnaise or aioli on the other side.
- Add the sliced chicken to one side.
- Sprinkle with Aleppo pepper flakes.
- Top with the cabbage slaw and place the other slice of bread on top with the buttered side facing up, then press down to secure.
- Toast in a frypan on medium heat for a few minutes on each side or until golden.
- Slice in half and serve.
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