Gluten-free chicken and kumara sandwiches

These sandwiches are filled with baked kumara, baby spinach and an oh-so-tasty mixture of ricotta, mayonnaise and chicken - making lunchtime the most exciting meal of the day!

  • 35 mins cooking plus cooling
  • Makes 1
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  • 1/2 small kumara, thinly sliced
  • Cooking oil spray
  • 1/2 cup cooked barbecued chicken, shredded
  • 1 tbsp soft ricotta cheese
  • 1 tbsp mayonnaise
  • 1 tsp finely chopped flat-leaf parsley
  • 2 slice gluten-free bread
  • 10 g butter, soft
  • 10 g baby spinach leaves


  • 1
    Preheat oven to 190°C.
  • 2
    Place kumara, in single layer, on oven tray; spray with cooking oil. Season. Roast for about 15 minutes or until tender. Cool.
  • 3
    Meanwhile, combine chicken, ricotta, mayonnaise and parsley in bowl; season to taste.
  • 4
    Spread bread with butter; sandwich spinach, kumara and chicken mixture between bread slices.


Prep the kumara when making dinner, ready for lunch the next day. You can use pumpkin instead of kumara if you prefer. For a dairy-free option, use 2 tablespoons mayonnaise, omit the ricotta and use a dairy-free spread instead of the butter.