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About this recipe: This triple-decker, toasted Granary bread sandwich is packed with creamy, mashed avocado, rich in healthy unsaturated fats. Lean chicken, juicy tomatoes and pretty alfalfa sprouts make up the rest of the tasty filling for this nourishing and satisfying bite.
Mustard and cress or grated carrot can be used instead of the alfalfa sprouts. Bean sprouts are also good in this sandwich – use about 50g.
Sprouted beans are a good source of vitamin C and B group vitamins, and are easy to grow yourself. Rinse aduki, alfalfa or mung beans and place in a large jar. Half-fill with cold water, then cover with a piece of muslin secured with an elastic band. Leave to soak overnight, then pour off the water through the muslin. Refill the jar with fresh water, then drain and leave the jar on its side in a dark place. Repeat this process twice a day for 2 days until sprouted, then place the jar in a sunny place and continue rinsing for another day or 2 until the sprouts have grown to the desired size. Rinse and discard any unsprouted beans before using.