Open chicken and spinach sandwich

Recipe from: 9/13/1990 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 4
    sliced white bread, toasted on one side
  • butter
  • 250
    frozen spinach, defrosted
  • salt
  • lemon pepper
  • 2
    cooked chicken beasts, deboned and sliced
  • 25
  • 25
    cake flour
  • 430
    asparagus salad cuts
  • milk


Turn on the grill and butter a baking sheet. Lightly butter the untoasted side of each slice of bread. Place on the prepared baking sheet, toasted side facing down. Pat the spinach dry with paper towelling and sauté in hot butter until tender. Lightly season with salt and lemon pepper. Divide between the four slices of bread. Arrange the sliced chicken on top of the spinach. Melt the 25 ml butter, add the cake flour and bring to the boil. Drain the asparagus, reserving the liquid. Pour the liquid into a measuring jug and add sufficient milk to make up 250 ml. Slowly add the milk mixture to the flour mixture, stirring continuously. Bring to the boil. Season with salt if necessary. Pour the sauce over the bread slices and grill until golden brown and the chicken and spinach are heated through. Meanwhile, heat some more butter in a pan and sauté the asparagus cuts. Serve the toasted sandwiches immediately with the hot asparagus, lemon wedges and a salad.

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