Method:

• Place two slices of bread on a cutting board.
• Spread 5ml margarine on both slices.
• Top one of the slices with ½ an avocado (sliced) and one cooked chicken schnitzel.
• Add a sprinkling of micro herbs and cover with the second slice of bread.

• Place two slices of bread on a cutting board.
• Place four slices of mozzarella and three slices of tomato on one of the slices of bread.
• Top with a handful of shredded chicken breasts and basil leaves.
• Cover with the remaining bread.

• Place two slices of bread on a cutting board.
• Place slices of cucumber on one of the slices of bread.
• Scatter a few red onion slices over the cucumber and top with cooked chicken strips.
• Drizzle with Greek salad dressing and cover with the remaining bread.

• Place two slices of bread on a cutting board.
• In a bowl, shred one cooked chicken breast. Add 30ml mayonnaise, 30ml double-cream plain yoghurt (optional), 15ml peach chutney, 10ml medium curry powder and a small handful of fresh, chopped coriander.
• Spread the mixture over one slice of bread.
• Cover with the remaining bread.

• Place two slices of bread on a cutting board.
• Top one slice of bread with lettuce, two cooked and chopped bacon rashers.
• Top with one cooked chicken schnitzel and one cooked egg (sliced).
• Drizzle with 30ml Caesar dressing.
• Cover with the remaining bread.

• Place two slices of bread on a cutting board.
• Slice one cooked chicken breast into small strips.
• Mix one half of a small, chopped onion, 60ml tomato sauce, 45ml Worcester sauce, the juice of half a lemon, 15ml brown sugar and 30ml barbecue spice.
• Bring to a simmer in a small pot. Remove from the heat, add the chicken and mix well.
• Spoon the mixture over one slice of bread and cover with the other slice.