Ingredients
For the mayonnaise:
- 1 egg yolk
- 3 tbsp of mild Dijon mustard
- Olive oil
- 1 tsp of lemon juice
- Salt
- 1/2 tsp of smoked paprika
For the sandwiches :
- 1 chicken leg
- 3 slices of rustic country bread
- 1/2 garlic clove, chopped
- 1/2 onion, chopped
- 1 tbsp of honey
- 1 tsp of smoked paprika
- 1 sprig of thyme
- 1 sprig of rosemary
- 400 ml of homemade chicken broth
- 1 eggplant
- 1 zucchini
- 1 handful of arugula
- Salt
- Pepper
- Olive oil
- Provence herbs
Instructions
This recipe is made in partnership with les Volailles Fermières d'Auvergne
For the mayonnaise:
In a bowl, whisk together the egg and mustard. At the same time, gradually add the oil as you go.
When the mayonnaise is set, add the lemon juice, salt and paprika.
For the sandwiches :
Preheat the oven to 180°C.
In an ovenproof casserole dish, place the chicken leg, garlic, onion, thyme, rosemary and honey.
Sprinkle with smoked paprika.
Add the chicken broth and season.
Place in the oven and cook for 1 hour.
After cooking, use a fork to shred the chicken leg.
Cut the zucchini and eggplant into strips and place them in an ovenproof dish.
Add a drizzle of olive oil.
Add some salt and sprinkle with Provence herbs.
Place in the oven at 180°C (at the same time as the chicken to save time) and let roast for about 20 minutes.
Assemble the sandwiches by starting with a slice of rustic country bread, homemade mayonnaise, roasted vegetables, shredded chicken and arugula. Close the sandwich with another slice of bread.
Repeat with the remaining bread.
Slice the sandwiches in half.
Place the sandwiches in the MB Square bento box and serve with a few leaves of lamb's lettuce or arugula and a raw zucchini and wholegrain mustard salad.
Add some fresh fruit and chocolate squares for dessert.
Recipe and photo credit: Sabine Alphonsine - Partnership with Volailles Fermières d'Auvergne x monbento
