I love leftovers, they make my life so much easier at the moment. I am still at home a lot of the time, and as much as I am trying to look after myself and cook nice things I can’t always muster up the energy. Some days I can’t get out of bed or off the sofa. Not often, but it happens. Thats when the soup comes out, or something from the freezer that my Yiayia has made. Or, if I am really lucky, there are leftovers.

So last Sunday Pete and I treated ourselves to a homemade roast. Lemony thyme roast chicken, roast potatoes, honey glazed carrots, kale, cauliflower cheese, homemade cider gravy… the lot. Afterwards I took a lot of pride in packing up the leftovers and making stock with the chicken carcass. Normally I’d just turn the meat into a salad or broth the next day, but I’d also made a loaf of rye bread on the weekend and wanted to use that too: cue the chicken Caesar open sandwich. I had forgotten how much I loved chicken sandwiches! With shredded organic roast chicken, a delicious creamy dressing, some sort of crunchy element, what is not too like? I’d forgot the beauty of chicken Caesar too, a result of many bad pub meals with fake dressing I am sure…

So here you go, a perfect leftover lunch for one. Not too naughty and tonnes of flavour.

 

CHICKEN CAESAR ON RYE

This dressing could definitely take a fine grating of garlic, if thats your cup of tea.

Serves 1

• A thick slice of rye, sourdough or gluten free bread
• 80g shredded cooked chicken, preferably free range or organic
• An anchovy
• Sea salt and freshly ground black pepper
• 1/2 teaspoon English mustard
• Parmesan
• A heaped tablespoon of Greek yoghurt
• Half a lemon
• Extra virgin olive oil
• A spring onion, finely sliced
• A few sprigs of parsley, finely chopped
• 1/4 cucumber

Using a vegetable peeler, shred the cucumber into ribbons. Place in a bowl with a squeeze of lemon juice (keeping some for the chicken) and a pinch of salt and pepper. Toss together and leave to one side.

If your bread is fresh simply lay on a plate and drizzle with the extra virgin olive oil. If it is a few days old, toast it first – you could even rub the toast with the cut side of a clove of garlic for a little added flavour.

Place the anchovy in a pestle and mortar and bash to a paste with a little pinch of salt and pepper (not too much salt though as the anchovy and parmesan are already very salty). Add the mustard and yoghurt and mix together well. Then squeeze in the rest of the lemon juice and finely grate in a little parmesan (just a few gratings, you won’t need lots) and stir. Spoon the dressing over the chicken, mix it all together and then pile on top of you bread or toast. Finish with the sliced spring onion and parsley, and serve.