Gourmet chicken sandwich

Serving suggestions for Monash University Certified low FODMAP sourdough spelt breads 4/5

Dr Jane Varney - Research Dietitian, 09 November 2015

Chicken sandwich

Serves 2


  • 4 slices sourdough spelt bread*
  • 4 teaspoons margarine
  • 100g cooked chicken, chopped
  • ¼ cup (75g) mayonnaise
  • 3 teaspoons lemon juice
  • 3 teaspoons basil leaves, finely chopped
  • 3 teaspoons parsley, finely chopped
  • Salt and pepper 


1.Spread each slice of bread with margarine.

2.Place the chicken, mayonnaise, lemon juice, basil, mint, salt and pepper in a bowl and mix to combine.

3.Place chicken mixture on two slices of bread. Sandwich remaining bread slices on top.

4.Cut sandwiches into small triangles and serve

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