'The Keeley' – Keeley Hawes’ chicken sandwich

Name: 'The Keeley' – Keeley Hawes’ chicken sandwich
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 2 slice/s soft white farmhouse sliced bread; Butter, for spreading; 1 tbsp mayonnaise, or more if liked; 1 tbsp soft cheese; 50 g iceberg lettuce, shredded; 1 British roast chicken breast fillet (about 100g), skin removed (or use leftover roast chicken); 1 tbsp Branston Original Pickle

Keeley Hawes loves this sandwich – but fellow actor-husband Matthew Macfadyen and Dish podcast cohosts Nick Grimshaw and Angela Hartnett aren't so sure. "Too many wet bits" and "does cream cheese really go with chicken" are among their concerns. Make it and decide for yourself!

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Serves1
CourseLunch
Prepare5 mins
Cook-
Total time5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 slice/s soft white farmhouse sliced bread
Butter, for spreading
1 tbsp mayonnaise, or more if liked
1 tbsp soft cheese
50g iceberg lettuce, shredded
1 British roast chicken breast fillet (about 100g), skin removed (or use leftover roast chicken)
1 tbsp Branston Original Pickle

Lightly toast the bread until it’s slightly crisped but not browned. Spread both slices with butter, then cover one slice with mayonnaise, and the other with the soft cheese.
Scatter the lettuce over the mayonnaise. Thinly slice the chicken and arrange it on top in an even layer. Season with salt.
Spread the Branston over the cream cheese, then sandwich it on top of the chicken. Cut in half to serve.

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