Chipotle Chicken Mayo Baguette
with Cheddar and Baby Gem Lettuce | Serves 2
Please note that this DIY Sandwich does not come with a recipe card. For a serving guide, please see below.
Bake the baguette on the middle shelf of your oven at 220°C/200°C fan/gas mark 7, 10-12 mins. Once baked, allow to cool, 5 mins.
Combine the mayo in a bowl with half the chipotle paste. TIP: Keep the remaining chipotle paste for another recipe. Slice the Cheddar cheese. Tear the cooked chicken slices into pieces, then combine it with half the chipotle mayo.
Once baked, allow the baguette to cool, 5 mins, then slice it in half lengthways. Spread the remaining chipotle mayo over the base and lid of the baguette. Layer some baby gem leaves, the chipotle mayo and some cheese onto the baguette. Sandwich on the baguette lid, slice in half widthways and share between 2 plates to finish.
Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
64 grams
Mayonnaise
(Contains Egg, Mustard)
10 grams
Chipotle Paste
1 unit(s)
Baby Gem Lettuce
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 pack(s)
Cooked British Chicken Slices
