Poulet Rôti Sandwich with Tarragon Mayonnaise
Why this recipe works
- Fast assembly: Cooked, cooled chicken turns this into a no-cook sandwich that can be assembled in minutes.
- Bright, balanced sauce: Lemon juice and Dijon mustard cut through the richness of the mayonnaise without overpowering the tarragon.
- Good bite and freshness: Crisp lettuce, juicy tomato and a crusty baguette balance the soft roast chicken and creamy mayonnaise.
Get the most out of this recipe
Ingredient notes
- Use well-seasoned roast chicken: The sandwich is simple, so the chicken should be flavourful and moist rather than dry or bland.
- Fresh tarragon works best: Fresh tarragon gives the mayonnaise its clean, aniseed-like lift; dried tarragon will taste flatter and more muted.
- Dry the lettuce well: Whole, dry romaine leaves help protect the baguette and keep the filling crisp.
Make-ahead tips
- Mix the mayonnaise ahead: The tarragon mayonnaise can be made in advance and kept chilled, ready to spread when assembling.
- Keep wet ingredients separate: For the crispest baguette, slice the tomato and assemble close to serving rather than storing the filled sandwich for long.
- Best eaten the day it is made: The sandwich can be wrapped and chilled briefly, but the bread will soften as it sits.
Serving ideas
- Serve with something crisp: Pair with cornichons, lightly dressed salad leaves or crisps for a simple lunch plate.
- Keep the drink refreshing: Sparkling water with lemon, iced tea or a dry cider all suit the herby, tangy filling.
Equipment you'll need
Ingredients
Instructions
- Make the tarragon mayonnaise: finely chop the tarragon, then mix it with the mayonnaise, Dijon mustard, a squeeze of lemon juice and the black pepper. Taste and add a little more lemon juice if you want it brighter.
- Slice the baguette lengthways and cut it into 2 sandwich portions. Slice the tomato and pull the cooked chicken meat from the carcass, then slice or tear it into bite-sized pieces.
- Spread the tarragon mayonnaise over the cut sides of the baguette. Layer in the romaine lettuce, tomato and chicken, then close and press gently. Serve straight away, or wrap and keep chilled until needed.
Recipe notes
Tips
- For the best texture, keep the lettuce leaves whole and dry them well so the baguette stays crisp.
- If you are packing this for later, spread a thicker layer of mayonnaise on the bread as a barrier before adding the tomato.
Substitutions
- Replace Fresh tarragon with Fresh basil for a softer, sweeter herb note.
- Replace Dijon mustard with Whole-grain mustard for a coarser texture and a slightly milder bite.
Storage
- Refrigerate up to 1 days
- Best eaten the day it is made. If storing, keep the sandwich well wrapped in the fridge and eat within 24 hours; the bread will soften over time.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Gluten Mustard Wheat
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