Creamy dressing on crispy baguettes with grilled chicken, tomato and mustard and lemon aromas.

What do you need:

  • 2 chicken fillets
  • 2 tbsp plus 1/2 teaspoon olive oil, separately
  • salt and pepper
  • 1 lemon, cut in half
  • 1 baguette, cut crosswise in half
  • 1 small clove of garlic
  • 1 tbsp mayonnaise
  • 2 tsp. Dijon mustard
  • 2 tsp. anchovy paste
  • the heart from two lettuces
  • 2 sprigs of celery, very thinly sliced
  • 1/4 fl. Parmesan cheese, grated
  • 2 tomatoes, sliced

How to make it:

  1. Heat the grill to medium temperature. Brush chicken with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Bake for 10 minutes per side. Transfer to a cutting board and let rest for 10 minutes before slicing.
  2. While the chicken is grilling, grill the lemons and the baguette for 2 to 3 minutes. Transfer to a cutting board and rub the cut side of the baguette with a clove of garlic.
  3. Squeeze 2 tablespoons of juice from the lemons into a small bowl and mix with the mayonnaise, mustard and anchovy paste, then gradually stir in the remaining 2 tablespoons of oil until well combined.
  4. In a large bowl, put the lettuce and celery with 1/4 cup of the dressing and 1/4 teaspoon of pepper, mix, add the parmesan cheese and 1/4 teaspoon of pepper. Pour the remaining dressing over the baguette and layer the sliced ​​chicken, salad and tomatoes. Cut in half to make 4 sandwiches.