Poulet-Baguette with apple carve and Tomme Vaudoise
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
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.
In a bowl mix well the mayonnaise with the curry. Refrigerate.