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Chicken Mayo and Stuffing Baguette

Chicken Mayo and Stuffing Baguette

Serves 2 | with Sage, Redcurrant Jelly and Crispy Onions
4.0(16)
Recipe Development Team
Recipe Development TeamUpdated on June 02, 2026
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Calories
: 
645 kcal
Protein
: 
31.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Oats
  • Rye
  • Soya
  • Wheat
  • Barley
  • Egg
  • Mustard
  • Nuts
  • Sesame
  • Walnuts
  • Lupin
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)

1 bunch(es)

Sage

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

30 grams

Dried Cranberries

96 grams

Mayonnaise

(Contains: Egg, Mustard)

10 grams

Chicken Stock Paste

160 grams

Cooked British Chicken Slices

37.5 grams

Redcurrant Jelly

20 grams

Wild Rocket

Energy (kJ)2698 kJ
Energy (kcal)645 kcal
Fat19.3 g
of which saturates2.2 g
Carbohydrate85.6 g
of which sugars23.9 g
Dietary Fibre5 g
Protein31.1 g
Salt3.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Rolling Pin
•Medium Bowl

Cooking Steps

PDF
Bake the Baguette
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the baguette onto a baking tray.

c) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. 

Make the Stuffing Inspired Mayo
2

a) Meanwhile, pick the sage leaves from their stalks and roughly chop (discard the stalks). Crush the crispy onions in the unopened sachet using a rolling pin. Roughly chop the cranberries.

b) Combine in a medium bowl the sage, crispy onions, mayo, chicken stock paste and cranberries. Season with pepper.

c) Tear the cooked chicken slices into bite-sized pieces, then add to the stuffing style mayo and mix to combine.

Assemble and Serve
3

a) Once baked, allow the baguette to cool, 5 mins. 

b) Slice the baguette in half lengthways. Spread the red currant jelly over the lid of the baguette, then layer the chicken and stuffing inspired mayo on the base of the baguette.

c) Top with the rocket.

d) Sandwich on the baguette lid, slice in half widthways and share between 2 plates to finish.

Enjoy!

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