Summer Eats: Chicken and Tarragon Sandwiches

Tarragon

Seasonal fresh tarragon adds bright, gentle aniseed that pairs beautifully with creamy chicken in a filling summer sandwich. Tarragon's clean flavour cuts through the richness of the mayonnaise for an aromatic finish. Fresh tarragon brings balance and touch of fanciness, turning a simple creamy chicken sandwich into something light, fragrant, and perfectly suited to warm weather.

Chicken and Tarragon Sandwiches

Serves: 2 (can be easily doubled)
Preparation Time: 20 minutes

Ingredients:

• 4 slices of butternut pumpkin
• 4 Slices seeded sourdough
• 2 heaped tablespoons of fresh tarragon, finely chopped
• 2 tablespoons of fresh parsely, finely chopped
• 2-3 heaped tablespoons of good quality or homemade mayonnaise
• Zest of ½ lemon
• 300gms cooked chicken breast
• Fresh cos lettuce leaves
• Salt to taste
• Olive oil

Method:

1. Pre-heat oven to 200 degrees.
2. Place pumpkin slices on a baking tray, drizzles with olive oil and roast for 10 minutes each side or until just soft. Set aside.
3. Add chicken, tarragon, parsley, capers, mayonnaise and zest to a bowl and mix thoroughly.
4. Build the sandwich. Either toast the bread or heat a panini press.
5. Place lettuce leaves, pumpkin and then a pile of chicken, top with bread and serve with pickle and extra capers.

Notes:
If using a panini press, add green leaves afterwards.
‘Butter’ the bread with mayonnaise for extra crunch.