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
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Ingredients
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4
chicken, thighs, poached
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1
carrots, peeled and julienned
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1 tablespoon
apple cider vinegar
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1/2
cucumber, sliced finely
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1/2
cilantro bunch, stems included
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1/4 bunch
argula (I ran out so used fennel here)
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1
jalapeno, finely sliced
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10
thai basil leaves
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1
egg yolk
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1/4 cup
olive oil
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1 teaspoon
seed mustard
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1/2 teaspoon
lemon juice
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salt and pepper to tase
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1/2
garlic clove
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fish and tamari sauce to taste
Directions
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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
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I sliced everything up ready to assemble. Put the carrot in the vinegar for soaking while you make the aioli.
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To make the garlic aioli - whiz the egg yolk, olive oil, mustard, lemon juice, salt and pepper and garlic.
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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
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