Poached Chicken Sandwich with Freshly Baked Homemade Bread

Lately I have been baking a loaf of bread each weekend, I’ve really enjoyed the process and it is so easy and simple (the recipe is here if you would like to give it a try). So I was thinking about what would work well with the bread for a sandwich and honestly in my mind you really can’t beat a proper poached chicken sandwich with cucumber, greens like rocket and cos lettuce and some herby/lemony mayonnaise.

It does take a bit of time to poach the chicken (2 hours) but it is definitely worth it and you end up with a bit of stock (so to speak) at the end, which you can use to make a really light vegetable and chicken soup (if you have some poached chicken leftover).

To poach the chicken place the following ingredients into a saucepan along with enough water to cover the chicken: 2 tablespoons black peppercorns 1 tablespoon sea salt 4 spring onions

Bring the water to the boil and then place in two free range (and preferably organic) chicken breasts, fat trimmed. Place the lid on the saucepan and turn off the heat. Put your timer on and let it poach for two hours.

Once done remove the chicken and set aside to cool and strain off the liquid. Like I say you can keep this and use as a stock. Shred the chicken apart with your fingers, it sort of naturally does this.

Unlike Sam I am not so confident at making mayonnaise (or egg based sauces) but you could make your own. I just added a few capers, some flat leaf parsley, chives,  and lemon juice and some salt and pepper to some store bought whole egg mayo.

Deep Fried Perch with Pinkeye, Chorizo & Quinoa Chips and a Spring Onion Mayonnaise

Scrambled Eggs with Gravlax

Scrambled Eggs with Gravlax