If you're a sandwich person, you're going to love this one, especially because it's quick, easy and delicious.

For one of those days when you don't feel like cooking, this dried fig and roast chicken sandwich (you can use leftover chicken) will come in handy.

To prepare it we will need a small amount of shredded chicken meat, a few slices of dried figs, fresh herbs, nuts, creamy cream cheese spread, a barely roasted eggplant, nuts and a good loaf of bread.

Ingredients

The quantities listed below are adequate for a medium/large sandwich. We give you this information so that you can get the ingredients for the quantity of sandwiches you need.

100 g roasted chicken

3 tablespoons spreadable cream cheese

3 tablespoons red onion

2 tablespoons extra virgin olive oil

4 fresh mint leaves

4 dried figs variety El Pajarero

1 eggplant, sliced and lightly roasted

A spoonful of ground peanuts or walnuts, not too small

If you like it spicy, add fresh or dried chili to taste

Salt

Preparation

First, shred the chicken with the help of a fork. Season to taste with salt, pepper and if you want to give it a spicy touch, sprinkle in some chili flakes.

Afterwards, wash and cut the eggplant in medium slices, put it on a griddle and after a few minutes turn it over. While the eggplant is grilling, finely chop the onion, then mix it with the fresh cheese spread with the chopped red onion, olive oil and two mint leaves, also chopped.

Toast the bread, then spread the fresh cream cheese and spread on top the shredded chicken, the sliced dried figs, the roasted eggplants with a few drops of olive oil, the chopped nuts, the other two chopped mint leaves and close with the top of the bread.

You will get a delicious vegetable sandwich with dried figs, chicken and vegetables. You'll surely want to make it again!