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Poulet-Baguette with apple carve and Tomme Vaudoise

Poulet-Baguette with apple carve and Tomme Vaudoise


Serves 4
1 tablespoon olive oil
2 chicken filets
2 rustic baguettes, each divided into two halves
4 tablespoons mango chutney
1 Lollo Rosso, leaves
2 Tomme Vaudoise, cut into strips
1 apple, cut into rings and halved
1 handful raisins
Salt pepper

Curry mayonnaise
3 tablespoons of mayonnaise
1 tsp curry powder

Time required: 30 minutes


Preheat the grill pan. Sprinkle the chicken with olive oil and season with salt and pepper. Fry in the grill pan for 6 minutes on each side. Cut into strips and set aside.
Cut the baguette pieces lengthwise and remove the ends. Spread one each baguette half the curry mayonnaise and mango chutney. Cover with a lettuce leaf.
Then add Tomme Vaudoise strips, chicken strips and apple rings alternately. Sprinkle with raisins and cover with the second baguette half.

Curry mayonnaise
In a bowl mix well the mayonnaise with the curry. Refrigerate.

Cheese in this recipe

Source of recipes

SCM Belgien

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