Halve the ciabatta roll horizontally. Lightly brush the cut sides with 1 tsp butter or olive oil. Heat a skillet over medium heat and toast cut sides 1–2 minutes until golden and crisp.

Assemble sandwich: Spread half of the prepared sauce on the bottom roll and the remaining half on the top. Layer the bottom with sliced roast chicken (120 g) and smoked turkey or ham (60 g). Add cheddar slice on top of the warm meat so it softens slightly. Add tomato slices, cucumber slices and the thin red onion. Top with mixed salad leaves. Place the top roll, press lightly and slice in half if desired.

Side — Crispy Potato Wedges

Preheat oven to 220°C (430°F). Toss the potato wedges in 1 tsp olive oil, 0.5 tsp paprika, 0.25 tsp salt and 0.125 tsp black pepper so they are evenly coated.

Arrange wedges in a single layer on a baking tray lined with parchment. Bake 25–30 minutes, turning once halfway, until golden and crisp on edges and tender through when pierced with a fork.

When done, season to taste with a pinch more salt if needed and transfer to a serving plate alongside the sandwich.

Drink — Lemon Iced Tea

Steep the black tea bag in 180 ml hot water for 3–4 minutes depending on strength preference, then remove the tea bag.

Stir in 1 tsp lemon juice and 1 tsp simple syrup (or sugar) until dissolved. Allow to cool slightly, then pour over 4 ice cubes in a glass. Garnish with a lemon slice if available.

To Serve

Arrange the sandwich, a portion of potato wedges and the iced tea on a tray or plate. Provide extra napkins and a small extra pot of ketchup or chili mayo if desired. Enjoy warm.