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Thai chicken and egg mayo sandwiches

Ingredients 9
Servings 2


  • 30
    coriander pesto
  • 4
    slices pumpernickel bread
  • 2
    eggs, boiled and grated
  • 45
  • 5
    lemon juice
  • salt and white pepper, to season
  • 1
    chicken, already roasted and sliced
  • a few mint and basil leaves
  • pineapple wedges, to serve


Spread the coriander pesto lavishly over the slices of bread. Mix together the eggs, mayo, lemon juice and seasoning in a bowl. Layer the mint and basil leaves over two slices of bread. Pile on the egg mayo and top with chicken. Close the sarmie with the remaining slices and munch with wedges of fresh pineapple.

Read more on: poultry

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