1 chicken breast
English mustard
Pommery grain mustard
Salt & pepper
40g rocket
40g wild garlic leaf (if unavailable use rocket)
80g pine nuts
110g grated parmesan
2 finely chopped garlic cloves
12 turns milled pepper
3g sea salt
200g olive oil
100g mayo
50g pesto
150g sieved Panko breadcrumbs
50g kibbled onions coarsely chopped
50g cornflakes crushed
15g rosemary diced
2g salt
8 turns milled black pepper
150g flour
2g salt
1 egg + 1 egg yolk
50g milk
3 x ½ piquillo red peppers
Olive oil
Balsamic vinegar
Salt
150g red wine vinegar
50g sherry vinegar
100g water
50g sugar
1 bay leaf
2 star anise
2 red onions sliced
Pinch dried red chilli
Small nugget of sliced ginger
3g salt
ASSEMBLY
2 large slices sourdough or focaccia
15g–20g rocket
1 tbsp pesto
1–2 tbsp pesto mayo
The seared red pepper
4–5 slices tomato
The cooked and sliced chicken
Pickled red onion
Bat out the chicken breast between parchment paper until even.
Spread both mustards onto the chicken, lightly season with salt and pepper.
Place onto parchment paper and chill in the fridge.
Place everything into a mini blender for 20–30 seconds.
Place into a clean container and refrigerate.
Brush each breast in the pesto on both sides and leave to marinade for up to a day.
PESTO MAYO
Mix the pesto and mayo together and set aside.
Mix all the pane ingredients together and lightly blend for 15 seconds until coarsely ground.
Season the flour with salt.
Mix the egg, egg yolk and milk together.
Place the breast in the flour, then egg, then crumb.
Repeat — back into the egg then crumb again.
Place onto a tray crumb side up
Heat a pan of vegetable oil to 170c.
Fry the chicken until completely golden, approx 5 mins.
Transfer to the oven at 170c for a further 5 mins.
Season with salt, pepper and a squeeze of lemon juice.
Cut the peppers in half along the crease and remove the seeds.
Sear in a little olive oil on a hot pan on one side until nicely charred.
Deglaze with a drizzle of balsamic vinegar.
Bring all ingredients except the onions to a simmer.
Pour over the sliced onions and leave to cool.
Spread the pesto mayo on both sides of the bread.
Place on the rocket, then top with the pickled red onion.
Lay down the sliced chicken breast and spread the plain pesto over the top.
Add the piquillo pepper then the sliced tomato.
Press down the top and cut the sandwich in half.
1 chicken breast
English mustard
Pommery grain mustard
Salt & pepper
40g rocket
40g wild garlic leaf (if unavailable use rocket)
80g pine nuts
110g grated parmesan
2 finely chopped garlic cloves
12 turns milled pepper
3g sea salt
200g olive oil
100g mayo
50g pesto
150g sieved Panko breadcrumbs
50g kibbled onions coarsely chopped
50g cornflakes crushed
15g rosemary diced
2g salt
8 turns milled black pepper
150g flour
2g salt
1 egg + 1 egg yolk
50g milk
3 x ½ piquillo red peppers
Olive oil
Balsamic vinegar
Salt
150g red wine vinegar
50g sherry vinegar
100g water
50g sugar
1 bay leaf
2 star anise
2 red onions sliced
Pinch dried red chilli
Small nugget of sliced ginger
3g salt
ASSEMBLY
2 large slices sourdough or focaccia
15g–20g rocket
1 tbsp pesto
1–2 tbsp pesto mayo
The seared red pepper
4–5 slices tomato
The cooked and sliced chicken
Pickled red onion
Bat out the chicken breast between parchment paper until even.
Spread both mustards onto the chicken, lightly season with salt and pepper.
Place onto parchment paper and chill in the fridge.
Place everything into a mini blender for 20–30 seconds.
Place into a clean container and refrigerate.
Brush each breast in the pesto on both sides and leave to marinade for up to a day.
PESTO MAYO
Mix the pesto and mayo together and set aside.
Mix all the pane ingredients together and lightly blend for 15 seconds until coarsely ground.
Season the flour with salt.
Mix the egg, egg yolk and milk together.
Place the breast in the flour, then egg, then crumb.
Repeat — back into the egg then crumb again.
Place onto a tray crumb side up
Heat a pan of vegetable oil to 170c.
Fry the chicken until completely golden, approx 5 mins.
Transfer to the oven at 170c for a further 5 mins.
Season with salt, pepper and a squeeze of lemon juice.
Cut the peppers in half along the crease and remove the seeds.
Sear in a little olive oil on a hot pan on one side until nicely charred.
Deglaze with a drizzle of balsamic vinegar.
Bring all ingredients except the onions to a simmer.
Pour over the sliced onions and leave to cool.
Spread the pesto mayo on both sides of the bread.
Place on the rocket, then top with the pickled red onion.
Lay down the sliced chicken breast and spread the plain pesto over the top.
Add the piquillo pepper then the sliced tomato.
Press down the top and cut the sandwich in half.
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