I can be short about this. Really short. Internet, meet our new favorite sandwich.

A few weeks ago—after an afternoon of hardcore shopping—we needed a quick bite to eat. That’s when it happened; I found my fridge pretty much devoid of fresh stuff. The only edible things I did find was some grilled chicken from the night before, a lonesome red bell pepper and an avocado. Now, I had absolutely no desire whatsoever to take a cranky 3-year-old to the grocery store with me knowing very well he would  throw an “I wanna“ temper tantrum in the candy aisle, so I just had to make do with what I had.

Here’s what I came up with and seriously, this turned out to be the best darn sandwich I’ve had in a long, long time. It even exceeds my Creamy Onion Buns, and that’s saying a lot!

Ingredients:

bread or buns of choice
(leftover) cold chicken
1/2 a small red onion
1 red bell pepper
1 medium avocado
2 tbsp mayonnaise
iceberg lettuce
dried chervil
mustard (yellow)
pepper

Directions:

* my recipe was for two (and a half).

I’ve used the grill in my oven to roast my bell pepper. As soon as it’s nice and black, put it in a bowl, cover the bowl with plastic wrap and set it aside.

My beloved Hellmann’s—I appreciate it so much more after tasting miracle whip—and typical American ballpark mustard. I have a thing for that bright yellow stuff. Now for all you Americans living here, this mustard is really good. Perfect amidst all the French mustard in our supermarkets. But guys, trust me when I say the mustard is the ONLY thing by Tesi Bon labeled “American“ you want to try. Steer clear from everything else.

Grab yourself a bowl and combine 2 or 3 tbsp mayonnaise, a splash of mustard (to taste) with a pinch of chervil and lots of black pepper.

In the mean time the steam will have done its job and peeling the bell pepper is now childsplay. Don’t remove all the black specks; they add flavor.

I thinly sliced the chicken. Some pieces ended up in my mouth. Others made it to the finish.

I thinly sliced a red onion. Onions are the one thing I’ll never run out of.

Slice the bell pepper in fairly thick strips. They were so sweet, a real flavor explosion. Hard to imagine just the smell of bell peppers used to maske me sick years ago.

You’re probably familiar with my preferred method by now. Slice the avocado inside the skin and scoop out the slices.

The first time I made this sandwich was with two regular slices of bread. It tasted great! But it wasn’t until I made them for the 3d or 4th time, we found out how absolutely brilliant these Italian buns are in combination with the topping. They added some sort of Italian herb mix to the dough.

Spread a thin layer of mayonnaise on the bread.

Now start layering. My layer preference is as follows: iceberg lettuce, chicken, roasted bell pepper, red onion slices, avocado. Crack some black pepper on top.

This was our lunch but really, it’s so rich and filling it can easily be eaten for dinner as well. Paired with a big glass of cold milk this makes me one seriously happy Dutch girl. I don’t need much to be happy.