Ingredients
Nut-free 
10 minutes 
1 - 2 thick slices fresh sourdough bread
- Salted butter
- Whole egg mayonnaise
- 1 avocado
- 1 Lebanese/Persian cucumber, super thinly sliced
- 2 generous pinches of fresh dill, roughly chopped
- Small handful of fresh basil leaves
- Fresh thinly sliced red onion
- Rotisserie chicken, sliced
- Hot sauce
- Salt
- Freshly cracked black pepper
Method
- Butter one slice of the bread, then spread a little whole egg mayonnaise on top of the butter.
- Spread the other slice of bread with avocado, using as much or as little as you like.
- Add the thinly sliced cucumber to the avocado side.
- Top with the fresh dill, basil leaves, and thinly sliced red onion.
- Place the sliced chicken on the slice of bread with butter and mayo. Season generously with salt and freshly cracked black pepper. Add hot sauce to taste.
- Carefully combine the two sides of the sandwich, slice in half, and enjoy!
NOTES
- If you don't have fresh bread on hand, lightly toasted slices also work well.
- I've used rotisserie chicken, but feel free to use cooked chicken breast or thigh if you have it on hand.
- I've used hot sauce because I love the tangy spice it adds, but you can use chili flakes or Aleppo pepper flakes instead, or simply leave it out. If you don't add any chili sauce or spice, I recommend adding a bit of freshly cracked black pepper to give the sandwich some extra punchiness.
- The herbs are the main fresh element in the sandwich, so don't skimp on them. Add them liberally, just as you would lettuce.
Free Resources
Click on the links below to print or save this recipe to your device.
