PICNIC SANDWICH: HOISIN CHICKEN BAGUETTE

Smoky chicken & crunchy veg makes a popular baguette for picnics...

East meets west in a baguette stuffed with hoisin chicken & crunchy veg 
'It was all a huge hit but  this was by far the best sandwich of the lot!' Tasters

67goingon50's Hoisin Chicken Vegetable baguette was the favourite out of all the sandwiches served when it catered a sandwich/finger food buffet recently. (The others were Tuna Nicoise, Cheese with Tomato Jam & Mushroom & Egg) 

The colourful mix of succulent chicken, smoky Asian sauce and crunchy vegetables was clearly a striking and satisfying combination. 

It's a great way to use up leftover chicken and salad vegetables. 

For the event, 67 used 1 1/2 large baguettes and cut them into 15 pieces.  Delicious as they were, the portions were also a bit messy to eat;  in future, 67 will either stick to sliced bread or cut the baguettes into larger pieces and wrap the bottoms in serviettes.

The Hoisin & chicken can be mixed the night before but it's better if the mayo is added when making the sandwich.

Cost: depending on what's in the cupboard, say £2
Makes: 4 portions but multiplies easily 

Ingredients:
   1x10inch baguette

   1/3-1/2 cup cooked chicken, shredded or in small dice
   couple of tablespoons diced celery
   couple of tablespoons diced raw bell pepper
   approx 1.5 teaspoons hoisin sauce*

   any lettuce except iceberg, washed & dried completely (it may be necessary to dab the leaves with paper towels to get rid of any moisture) 
   
   2-3 tablespoons Yoghurt-mayonnaise with lemon

   thin slices radish

Method:

1. Mix chicken, celery, bell pepper & enough Hoisin sauce to moisten but not overwhelm the chicken.  Refrigerate overnight if you wish.
2. When ready to proceed, slice a thin layer off the top of the baguette 
3. Remove some of the bread from the bottom layer, forming a groove.
   
   
   
4. Put down a layer of completely dry lettuce, pressing it into the groove; add a little yoghurt mayonnaise.
   
5. Add the chicken hoisin mix, mounding it into the groove.  Drizzle a little more yoghurt-mayonnaise on top.
6. Garnish with layer of radishes 
7. If necessary, remove some of the bread from the top slice to allow it to sit nicely over the filling
8. Wrap in tinfoil and cut at site

Comments:

'The Hoisin filling was amazing but the bread was kind of explosive and maybe not for a polite gathering!' 

*Lee Kum Yee

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.