So we learnt how to make the most amazing poached chicken EVER here and now I wanted to share with you this incredibly simple and uber-delicious chicken sandwich recipe with a saffron mayo that’s just a winner. Try it once and you will be making these sandwiches at home ALL-THE-TIME.
For the chicken, you can see the recipe here
For the saffron mayonnaise
· Mayonnaise, 1 cup (or you can make your own)
· Dijon mustard, 1 tbsp
· Capers, 2 tbsp
· Jalapeño peppers, 1 tbsp
· Olive oil, 1 tbsp
· Lemon juice, 2 tbsp
· Salt & pepper, 1 tsp
· Saffron, 1 pinch
Sandwich and Garnish
· Bread. In this case I used rye bread but you can use any you like. Baguette or ciabatta are always a great choice.
· Rucola leaves, 1 handful per sandwich
· Tomatoes, 2-3 slices per sandwich
· Onion, sliced (optional)
· Cheese (optional)
Check out the chicken recipe on a separate SlapSlop post here
For the Mayo
To make the mayo, mix all the ingredients but the saffron together and let it rest and gain flavour for 5-10 minutes in the fridge.
Make a little envelope with tin foil and place the saffron inside together with a drop of olive oil (literally a drop). Heat up a cooking skillet at medium heat and place the envelope in it, heating up the saffron, for about 30 seconds. The saffron is very delicate so be careful on the temperature and the timing.
Now toss the saffron on the mayonnaise and mix it all well, letting it rest again for another 5 minutes at least.
For the Sandwich
Toast the bread and build the sandwich however you like, no rocket science here. I personally like a dollop of the beautiful mayo at the bottom and on top of the ingredients.
Enjoy with a cold beer and have another one, and then another one. Cheers!
Let us know how it goes and how you combine it by leaving a comment and subscribing. And stay tuned for more recipes!