A sandwich bento I made for myself while Jac was still away, featuring two different kinds of chicken sandwiches: chicken, tomato, lettuce, mayonnaise and wholegrain mustard, and chicken, cucumber, swiss cheese and Beerenberg green tomato pickle.
I’d rubbed the boneless skinless chicken thighs with garlic salt and white pepper and panfried them the night before. I used the only tomatoes I had in the fridge, which were baby roma tomatoes. I sliced them up roughly and took most of the mushy seedy middles out, to minimise the moisture in the sandwiches. I also squeezed the cucumber slices in paper towel so they also wouldn’t be too soggy in the sandwiches. The bread was a high fibre white block loaf from Baker’s Delight, which I bought sliced for toast. We prefer our sandwiches made with thickly cut bread. We only buy thin “sandwich” bread if there’s no other choice. :)