CREAMY CHICKEN-AND-MUSTARD SUBMARINE
(@NickRunner - Rogue recipes)
I have been doing this one for some time with mayonnaise, but today I tried it with sour cream instead and it is soooo much better!
What you need (for one footlong submarine sandwich)
Two chicken thighs – deboned. (You could use breast meat, but I find it a bit dry and boring.)
A foot-long baguette
Some fresh, green, edible leaves, e.g. baby spinach, lettuce, watercress (optional)
Butter or margarine
What you do
Slice the chicken meat into little cubes.
Fry in a very warm frying pan until the thickest pieces aren’t pink on the inside anymore.
Sprinkle with salt and pepper to taste.
Turn the heat to low.
Add two tablespoons of sour cream and one teaspoon of Dijon mustard.
Stir all this into the chicken until everything is all nice and mixed.
Slaughter the baguette from head to tail so that it folds open.
Butter or margarine lightly on both insides.
Make a bed of green leaves in the baguette.
Ladle the chicken onto the bed of leaves.
Fold the baguette, make sure you have some napkins or serviettes handy and tuck in.