Save to your scrapbook
Chicken & watercress brioche sandwiches
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
330g pack British roast chicken leg quarters
2 tbsp lemon mayonnaise
2 tbsp finely chopped tarragon leaves
100g pack watercress
8 slices essential Sliced Brioche Loaf
3 medium tomatoes, sliced
1 Discard the skin and bones from the chicken, and shred the meat. Mix in a bowl with the mayonnaise and tarragon, then season. Finely chop a large handful of the watercress and stir through the mixture.
2 Toast the brioche (pop all the slices under the grill at the same time to speed things up). Build your sandwiches, layering up half the slices of brioche with the tomatoes, chicken mayonnaise and a generous handful of watercress. Top with a final slice of brioche and serve immediately.
Typical values per serving:
This recipe was first published in May 2019.
Average user rating