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SERVES 1
INGREDIENTS
1⁄2 baguette
2 leaves cos lettuce
60g pulled chicken
TARRAGON MAYO
2 egg yolks
500ml canola oil
1 tsp dijon mustard
1 tbsp white wine vinegar
2 tsp tarragon
salt and pepper to taste
METHOD
TO MAKE TARRAGON MAYO:
Whisk the egg yolks in a bowl then add mustard and whisk together. Gradually and slowly add half
of the oil whisking continuously for around 3 to 5 minutes, or until thickened. Whisk in the vinegar to loosen the mixture and give it a paler colour. Gradually add the remaining oil, whisking continuously. Place in a sterilised jar and store in the fridge for up to a week.
TO ASSEMBLE:
Slice the baguette length ways (but not the whole way through) and place in an oven or sandwich press to lightly toast. Mix through 40ml of tarragon mayo with the pulled chicken. Once the baguette is toasted, smear extra tarragon mayo on both sides, add lettuce then fill with the tarragon mixed chicken. Place a skewer through the middle to hold and enjoy!
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