Chipotle Chicken Mayo Baguette
with Cheddar and Baby Gem Lettuce | Serves 2
Chipotle mayo and chicken are always a winning combo. Take them to the next level with crumbly Cheddar cheese layered inside a soft sourdough baguette.
1 unit(s)
SlooOW Stone Oven White Baguette
( )
64 grams
Mayonnaise
()
10 grams
Chipotle Paste
1 unit(s)
Baby Gem Lettuce
60 grams
Mature Cheddar Cheese
()
1 pack(s)
Cooked British Chicken Slices
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the bread from the packaging and pop onto a baking tray.
b) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins.
c) Meanwhile, pop the mayo into a small bowl and stir in half the chipotle paste (add less if you'd prefer things milder). TIP: Keep the remaining chipotle paste for another recipe.
d) Trim the baby gem lettuce and separate the leaves.
a) Thinly slice the Cheddar cheese.
b) Tear the cooked chicken slices into bite-sized pieces.
c) In a large bowl, combine the cooked chicken pieces and half the chipotle mayo. Mix to fully coat the chicken.
d) Once baked, allow the baguette to cool, 5 mins, then slice it in half lengthways.
e) Spread the remaining chipotle mayo over the base and lid of the baguette.
a) Pop a few baby gem leaves on the base of the baguette (use as much or as little as you'd like).
b) Lay the chipotle mayo chicken on top of the baby gem, then top with the sliced cheese.
c) Sandwich on the baguette lid, slice in half widthways and share between 2 plates to finish.
Enjoy!
