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Roast Chicken Sando with Café de Paris Butter
15 minServes 2Nutri-Score C€€
C
15 min
15 minRoast Chicken Sando with Café de Paris Butter
what you need
Ingredients
great bread (thick slices)Bakery4 pieces
mayo (egg yolk, mustard, salt, cider vinegar, extra virgin olive oil, black pepper)Pantry60 g
roast chicken (leftover, shredded)Meat250 g
café de Paris butter (leftover, softened)Dairy40 g- cornichons (thinly sliced)Pantry40 g
rocket (washed)Produce30 g
Parmesan (shaved)Dairy30 g- lemon zest (finely grated)Produce1 piece
per serving
Nutrition
623kcal
- Carbs
- 45 g
- Proteins
- 38 g
- Fat
- 33 g
what you’ll use
Tools
Grater
Frying pan
step by step
Method
- Step 1
Warm the chicken
- Melt the café de Paris butter in a pan
- Add the leftover roast chicken and warm it through in the butter
- Step 2
Toast the bread
- Toast the slices of bread until golden and crisp
- Step 3
Build the sandwich
- Spread mayo on the toasted bread
- Layer the warm chicken, cornichons, rocket and shaved Parmesan
- Finish with lemon zest and close the sandwich
most cooked first