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Author Notes: These are inspired from a little bakery in the centre of Sydney called Little Devils - but as I'm gluten and sugar free they're slightly less devilish. The bread is inspired by againstallgrain white bread —vanessa green
- 4 chicken, thighs, poached
- 1 carrots, peeled and julienned
- 1 tablespoon apple cider vinegar
- 1/2 cucumber, sliced finely
- 1/2 cilantro bunch, stems included
- 1/4 bunch argula (I ran out so used fennel here)
- 1 jalapeno, finely sliced
- 10 thai basil leaves
- 1 egg yolk
- 1/4 cup olive oil
- 1 teaspoon seed mustard
- 1/2 teaspoon lemon juice
- salt and pepper to tase
- 1/2 garlic clove
- fish and tamari sauce to taste
- Use two baguettes or bigger rolls you can cut in half and share.. Mine I made from againstallgrain with macadamias instead of cashews and no honey
- I sliced everything up ready to assemble. Put the carrot in the vinegar for soaking while you make the aioli.
- To make the garlic aioli - whiz the egg yolk, olive oil, mustard, lemon juice, salt and pepper and garlic.
- Spread garlic aioli on either side of the roll, add chicken, green onions, carrots, cucumber, arugula, cilantro, thai basil and jalapeno on the roll. Enjoy
- This recipe was entered in the contest for Your Best Sandwich Recipe