Really the flavour of this sandwich is next level, and for minimal effort. The chicken I used was a leftover chicken finger from last nights supper, you could use a frozen one, or one leftover from eating out, or make them from scratch.
1 Baguette portion sliced down the middle (lightly toasted)
1-2 left over chicken fingers warmed through
2 tbsp rosemary aioli (recipe follows)
1/3 cup quick slaw (recipe follows)
Rosemary Aioli:
1/2 cup mayo (I used Hellmann's)
1 large garlic clove crushed
1 tsp dijon
1 tsp lemon juice
1/2 finely minced rosemary
Salt and pepper
Quick slaw:
1 cup thinly sliced cabbage
1/4 tsp celery seeds
1/2 tbsp lemon juice
1/4 tsp sugar
Salt and pepper
1-2 left over chicken fingers warmed through
2 tbsp rosemary aioli (recipe follows)
1/3 cup quick slaw (recipe follows)
Rosemary Aioli:
1/2 cup mayo (I used Hellmann's)
1 large garlic clove crushed
1 tsp dijon
1 tsp lemon juice
1/2 finely minced rosemary
Salt and pepper
Quick slaw:
1 cup thinly sliced cabbage
1/4 tsp celery seeds
1/2 tbsp lemon juice
1/4 tsp sugar
Salt and pepper