Chicken, Pesto, Mozzarella & Tomato with Roast Garlic Mayo

Name: Chicken, Pesto, Mozzarella & Tomato with Roast Garlic Mayo
Yield: 2 servings
Ingredients: 1 head of roasted garlic; 1 tbsp Dijon mustard; 2 egg yolks; 1 tbsp sherry vinegar; salt; 200 ml veg oil; 30 g basil; 2 garlic cloves; 30 g pine nuts; 20 g parmeggiano reggiano; lemon (Squeeze); salt and pepper; 150 ml olive oil; 2 chicken breasts skin on; butter; garlic; thyme; salt; 1 large tomato; Low moisture mozzarella

All about the Sandwich - 3 of 50.

Yield2 servings

Ingredients

Directions

1
Blend the egg yolks with the garlic, mustard, vinegar and salt. Use the veg oil to emulsify into a mayonnaise. Season to your taste with more salt.
2
Blend all the pesto ingredients to make the pesto. Loosening with more oil if needed. Season to your taste with salt/pepper/lemon.
3
Start the chicken breast in a cold pan with a little olive oil. Seasoning with salt, brown the skin to crisp it on a medium heat then flip it over. Add butter garlic and thyme. Basting for a few minutes until fully cooked. Rest the chicken before slicing.
4
Slice your tomatoes into 1/2-1cm thick pieces.
5
Toast your baguette or bread then brush generously with the garlic mayo, then the tomatoes. Seasoning with salt and pepper. Add the chicken then pesto. Top with the mozzarella and melt under a hot grill/broiler. Finish with pickled cucumber if you fancy it.
6
Smash the lot and be happy.

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