Open chicken and spinach sandwich

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4 servings
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By Food24 November 03 2009
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Ingredients (10)

4.00 white bread — sliced and toasted on one side
butter
250.00 g spinach — frozen, defrosted
salt
lemon pepper
2.00 chicken — breasts cooked, deboned or sliced
25.00 ml butter
25.00 ml flour — cake
430.00 g asparagus
milk
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Method:

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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