Sandwich

Ingredients

  • 1 mini gluten-free Céliane baguette (to bake)
  • 1 crisp salad leaf (lettuce, romaine or batavia)
  • 1 slice of roasted chicken breast
  • 2 to 3 thin slices of tomato
  • A few thin slices of red onion
  • 1 to 2 slices of Emmental cheese
  • Salt, pepper
  • 1 tbsp gluten-free mayonnaise
  • 1 tsp mild mustard
  • 1 tsp lemon juice or white balsamic vinegar
  • 1 pinch of sweet paprika

- Preparation -

Step 1

Bake the Céliane mini baguette for 8 minutes in an oven preheated to 200°C. Let it cool slightly, then cut it in half lengthwise.

2nd step

In a small bowl, combine the mayonnaise, mustard, and lemon juice. Add the paprika and pepper. Then, mix well with a spoon until you get a smooth, evenly distributed sauce. Spread your homemade sauce on each side of the bowl.

Step 3

Place the following in order: the lettuce leaf, the slice of chicken breast, the Emmental cheese, the tomato slices, and the red onions. Close the sandwich and press down lightly.

Step 4

Bonus: You can put it back in the oven for 2 minutes (or 30 seconds in the toaster) to slightly melt the cheese.

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