Roast chicken, tomato and celeriac sandwich
- ¼ medium celeriac (around 200g), peeled, sliced very finely and shredded into very fine matchsticks
- 2 heaped tablespoons mayonnaise
- 1 heaped teaspoon Dijon mustard
- 1 teaspoon wholegrain mustard
- 2 teaspoons fresh lemon juice, or to taste
- 50g unsalted butter
- 4 boneless chicken thighs, meat butterflied
- ½ tablespoon sunflower oil (optional)
- 4 slices of sourdough bread
- 4 slow-roasted tomatoes (see page 147)
- 1 large sweet pickled cucumber, sliced lengthways
- flaked sea salt
- ground black pepper
- Combine the celeriac with the mayonnaise and mustards, and season with lemon juice and sea salt. Leave to one side for at least 30 minutes, by which time the celeriac should be less rigid and more limp.
- Melt the butter in a small frying pan. Season the chicken skin with a lot of pepper and sea salt. The butter is ready when the chicken sizzles immediately on entry. When it’s hot, lower in the chicken thighs, skin-side down. Place a small side plate on top of the chicken, as this will help it to crisp. Cook for 10–12 minutes, or until deep golden and crisp, taking care not to burn the butter or chicken but with the sizzling audible at all times. Regulate the heat if the frying is too fierce, and add the sunflower oil if it looks like burning.
- When the chicken skin is crisp, flip the chicken over and cook it for a further 4 minutes without the plate.Toast the bread in a hot griddle pan or a toaster.
- Load 2 slices of the bread with the celeriac remoulade. Slice the chicken and park it on top. Dribble over some of the buttery juices.
- Cut the tomato halves in two and distribute over the chicken. Finally, add a few slices of pickled cucumber.
- Add the roof slice to each sandwich, squidge down to stabilize the filling, and get involved. A paper napkin may come in handy.
More Chicken recipes, More tomato recipes, More celeriac recipes