Rating: 5 stars
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  • 3,906 Ratings
Annie Miller
August 2004

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Credit: © Pernille Pedersen

Recipe Summary test

total:
30 mins
Yield:
makes 4 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill or preheat the broiler. In a medium bowl, toss the chicken with the orange juice and 2 tablespoons of the olive oil and season with salt and pepper. Let stand for 10 minutes.

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  • Meanwhile, brush both sides of the bread with the remaining 1 tablespoon of olive oil and grill until toasted, turning once. In a bowl, mix the mayonnaise with the parsley, cornichons, mustard, scallion, garlic, capers and lemon juice.

  • Grill the chicken over high heat until lightly charred and cooked through, about 6 minutes. Spread the remoulade on the toast. Top with the chicken, a few slices of lemon and the watercress. Close the sandwiches, cut in half and serve.

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