Ingredients

Leftover roast chicken

Good quality French baguette

Mayo

Dijon mustard

Black pepper

Olive oil

1/2 clove garlic

Rocket

Method

First up, stick a griddle pan on your hob and get it nice and hot. Next mix together equal quantities of mayo and dijon mustard in a small bowl, and then grind a bunch of black pepper into the mix to taste (the quantity of ‘dijonaise’ you make depends on the number of sarnies you are making).

Now, cut a decent length of baguette, and slice it down the middle. I like to scoop out some of the dough from the inside the top slice, this helps make room for the filling. Drizzle some olive oil on the inside of the baguette slices, rub it in, and then place on the griddle, dough side down.

Once the bread has got nice golden brown lines on it from the bars of the griddle, remove and then rub with the cut garlic clove, before spreading liberally with the mayo / mustard mix. Place a generous quantity of roast chicken and a big handful of rocket on the bottom slice and then slap on the top and press down.

Cut in half, et mangé.