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4
RoundsMedium
By Gary Rhodes
Published 1999
The Earl of Sandwich would have approved of this – well-seasoned and moist roast chicken sandwiched between slices of good-quality crusty bread, becoming almost a complete meal on its own.
The choice of bread is very important when making any variety of sandwich. I prefer to use an uncut loaf from the granary/wholewheat range. Slices from these breads lend a good texture and taste to help and encourage the filling. You will notice the bread is