Submarine sandwich

Tam West

This flavoursome sandwich is filled with a chicken salad made with leftovers from a roast. It is spread between a horzontally cut loaf of ciabatta. Wrapped tightly, it can be taken whole to a picnic or to a shared lunch and cut into sandwiches when you're ready to eat.

Directions

1. Make a simple chicken salad by mixing ½ shredded roast chicken with a big spoonful of sour cream, a little mayo, dijon mustard, the zest and juice of ½ lemon, chopped chives or chervil and a handful lightly crushed toasted nuts.
2. Cut a ciabatta loaf in half lengthwise. Spread both halves with tapenade or pesto. Pile on chicken salad, marinated peppers, sliced cucumber and lots of rocket.
3. Close sandwich, wrap in baking paper, then tightly in plastic wrap and chill for flavours to mingle. At the picnic, cut through the plastic wrap into individual sandwiches to serve.

More of Warren's spring picnic recipes

• Candied nut clusters
• Spring sangria
• Pickled marinated mussels
• Pork, apple and sage sausage rolls
• Chilled asparagus soup
• Brown rice salad
• Were Bros chocolate cookies