Fills 4-5 sandwiches
Free of: All top allergens and gluten-free when using gluten-free bread. Choose either an egg-free mayonnaise or our soy-free one.

Ingredients

• 2 skinless, boneless chicken breasts, cooked and sliced
• 1⁄4 cup (60 mL) fresh sage leaves
• 1⁄4 cup (60 mL) parsley
• 3⁄4 cup (180 mL) + 1 tbsp (15 mL) olive oil
• pinch salt and pepper
• 1 Granny Smith apple, cored and thinly sliced

Method

1. In a food processor combine sage, parsley, 3⁄ 4 cup olive oil, salt and pepper. Blend until smooth. Remove to a small bowl.
2. In a small skillet, heat remaining olive oil over medium heat, add apple slices and sauté until golden brown, remove and allow to cool.
3. Spread sage purée on your chosen bread. Fill sandwich with sliced chicken and apple.

Suggestion: Use breads of your choice; for those avoiding gluten, we recommend any of Glutino’s products.

Great served as a platter with Grilled Vegetables & Tarragon Mayo sandwich recipe.

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

© Copyright AGW Publishing Inc.