Wholemeal sandwich with sliced chicken, green apple slices and coleslaw with vinegar mayonnaise

A delicious recipe for a nutritious and tasty sandwich, combining the crunchiness of apples with the creaminess of coleslaw, all enriched with our Prosecco Wine Vinegar

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Time: 45 mins Level: Medium Serves: 4

Pairs Perfectly With

Prosecco Wine Vinegar

8 slices of wholemeal toast

1 chicken breast

Strong paprika

salt and pepper to taste

1 teaspoon of honey

300g cabbage

150g carrots

1 fresh spring onion

2 green apples

50g white yoghurt

For the mayonnaise:

2 egg yolks

2 teaspoons of Prosecco Wine Vinegar

200ml of seed oil

1 pinch of salt

8 slices of wholemeal toast

1 chicken breast

Strong paprika

salt and pepper to taste

1 teaspoon of honey

10oz cabbage

5oz carrots

1 fresh spring onion

2 green apples

2oz white yoghurt

For the mayonnaise:

2 egg yolks

2 teaspoons of Prosecco Wine Vinegar

7fl oz of seed oil

1 pinch of salt

Step 1.

Wash the cabbage, peeled carrots and spring onion and finely julienne everything.

Step 2.

Prepare the mayonnaise: first place the egg yolks, Prosecco Wine Vinegar and salt in a tall, narrow container, then add the seed oil in a drizzle and mix with a blender.
Mix the mayonnaise with the white yoghurt and add the julienne vegetables, season with salt and set aside.

Step 3.

In a non-stick frying pan, cook the chicken seasoned with paprika, salt and pepper. Add 1 teaspoon of honey at the end for a perfect browning, remove from the pan and cut into slices.

Step 4.

Toast slices of bread in a toaster or frying pan.

Step 5.

Cut the apples into very thin slices.

Step 6.

Assembling the sandwich: place a generous spoonful of coleslaw on the base, then the green apple slices and finally the chicken slices. Close with another slice of toasted bread, fasten with wooden sticks and cut the sandwiches into triangles.