Name: Chicken and kumara sandwiches
Cook time: 35 min
Total time: 35 min
Ingredients: 1 medium_piece (400g) kumara (orange sweet potato), sliced thinly; 1 cup (160g) shredded barbecued chicken; 2 tablespoon soft ricotta cheese; 1 tablespoon mayonnaise; 2 teaspoon fresh flat-leaf parsley, finely chopped; 6 slice (270g) wholemeal bread; 30 gram butter, softened; 20 gram baby spinach leaves

Ingredients

1 medium_piece (400g) kumara (orange sweet potato), sliced thinly

1 cup (160g) shredded barbecued chicken

2 tablespoon soft ricotta cheese

1 tablespoon mayonnaise

2 teaspoon fresh flat-leaf parsley, finely chopped

6 slice (270g) wholemeal bread

30 gram butter, softened

20 gram baby spinach leaves

Method

1.Preheat oven to 200°C (180°C fan forced). Oil oven tray.

2.Place kumara, in single layer, on oven tray, spray with cooking oil. Season. Roast about 15 minutes or until tender. Cool.

3.Meanwhile, combine chicken, ricotta, mayonnaise and parsley in medium bowl, season to taste.

4.Spread bread with butter, sandwich spinach, kumara and chicken mixture between bread slices. Cut the sandwiches however you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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