Tarragon Chicken and Watercress Ficelle Sandwiches with Herb Mayonnaise
Chicken and tarragon work in tandem to bring a summery feel to these picnic-ready sandwiches.
- Yield: Makes 5
Source: Martha Stewart Weddings, Summer 2006
- 1 boneless, skinless chicken breast half (about 7 ounces)
- 6 cups homemade or low-sodium store-bought chicken stock
- 8 fresh tarragon sprigs, plus 2 tablespoons coarsely chopped
- Coarse salt and freshly ground pepper
- 1 bay leaf
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fresh lemon juice
- 1/2 garlic clove, minced
- 1 tablespoon coarsely chopped fresh flat-leaf parsley
- 1 tablespoon coarsely chopped fresh chives
- 1 ficelle (about 22 inches long), halved horizontally, keeping 1 edge intact
- 1/4 bunch watercress
Combine the chicken, stock, tarragon sprigs, 1 teaspoon salt, 1/2 teaspoon pepper, and bay leaf in a large saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer until chicken is cooked through, 12 to 14 minutes. Transfer chicken to a cutting board, and let cool completely.
Stir together the mayonnaise, mustard, lemon juice, and garlic. Stir in chopped herbs. Spread 3 tablespoons herb mayonnaise over cut sides of the ficelle.
Cut chicken crosswise on the diagonal into 1/8-inch-thick slices. Sprinkle chicken with salt and pepper. Lay chicken slices on bottom half of ficelle, overlapping slightly. Top with watercress.
Cut the sandwich on the diagonal into 4-inch pieces; discard ends. Wrap each sandwich in parchment paper.