Chopped Greek chicken sandwich

Slice the roll open only three quarters of the way so it stays together, and pull out a little of the inside to make room for the filling.

Pull off enough cooked chicken for one sandwich and pile on top: thinly sliced seeded Anaheim chili, sliced tomatoes, cucumber, pitted olives and a few slices of red onion.

Season with salt, a pinch of black pepper, a few shakes of cayenne and a generous pinch of dried oregano.

Chop the pile with a cleaver or big knife to the size wanted (first of three chops).

Add the romaine hearts and chop a second time to integrate them without pulverising.

Crumble over the feta, add the juice of half a lemon and a very generous drizzle of olive oil, and give a last brief chop to mix evenly. Mayo can be added for a creamier filling.

Use the cleaver to pack the filling into the roll, stuffing in as much as possible. Serve right away with potato chips.

Variation: to make ahead, do everything up to the first chop; add the lettuce, cheese and dressing just before serving.