Recipe by Gemma Plunkett  
Makes: 1 sandwich  

Ingredients:

• 1 cup roast chicken, chopped  
  
• 100g Good Fat Mayo 
  
• 1 tsp Dijon mustard 
  
• ¼ cup flat-leaf parsley, finely chopped 
  
• ½ bulb fennel 
  
• ½ Granny Smith apple 
  
• 2 slices white sourdough 
  
• 3 thin rounds white onion (about 2mm thick) 
  
• 30g sharp vintage cheddar, sliced 
  
• Juice of ½ lemon 
  
• Salt and freshly cracked black pepper 
  
• Extra virgin olive oil 

Method:

1. In a bowl, mix the mayo and Dijon mustard together with a generous amount of freshly cracked black pepper. Add the chopped parsley and roast chicken and mix until evenly coated. Taste and adjust seasoning with salt if needed. Using a mandolin or very sharp knife, finely slice the fennel and apple. 

2. Lay one slice of sourdough on a board and spoon the chicken mixture over, spreading it evenly to the edges. Layer over the white onion slices, followed by the cheddar, apple and finally the shaved fennel.  

3. Season the top with a squeeze of lemon juice, a pinch of salt, more cracked pepper and a light drizzle of olive oil. Top with the second slice of bread, press gently and slice in half to serve.