b'The CreamyChicken SandwichServes 4 In a small saucepan, place the chicken breast fillets, peppercorns and bay leaf, and cover with 500g skinless chicken breastcold water.filletsBring to a boil over a high heat, then reduce to 3 peppercorns low and simmer for around 10 - 12 minutes until chicken is just cooked through. Let it rest and cool 1 fresh bay leaf in the broth.80g mayonnaise Remove the chicken, finely chop and place in a large bowl. Add the mayonnaise, crme frache, 60g crme frache herbs, Dijon mustard, almonds, celery and capers, season well with salt and pepper and mix 3 tbsp chives, finely chopped together so it is thoroughly combined.Handful of parsley, finelyGrab the sourdough slices and brush with olive chopped oil. 1 tsp Dijon mustard Place some chicken onto each slice and top with rocket or cos lettuce. Place the remaining 50g toasted almonds,sourdough slices on top and cut in half. roughly chopped Serve with olive oil drizzled on top. 2 celery stalks, finely chopped1 tbsp salted capers, rinsed and roughly choppedSea salt and black pepper8 slices sourdough breadExtra virgin olive oil, for brushing and drizzlingHandful of rocket or cos lettuce 41'