b'26 27THE CRE A MY CHICKEN SANDWICHServes 4 In a small saucepan, place the chicken breast fillets, peppercorns and bay leaf, and cover with cold water.500g skinless chicken breastBring to a boil over a high heat, then reduce to low and filletssimmer for around 10 - 12 minutes until chicken is just 3 peppercorns cooked through. Let it rest and cool in the broth.1 fresh bay leaf Remove the chicken, finely chop and place in a large bowl. Add the mayonnaise, crme frache, herbs, Dijon 80g mayonnaise mustard, almonds, celery and capers, season well with salt and pepper and mix together so it is thoroughly 60g crme frache combined.3 tbsp chives, finely chopped Grab the sourdough slices and brush with olive oil. Handful of parsley, finelyPlace some chicken onto each slice and top with rocket chopped or cos lettuce. Place the remaining sourdough slices on top and cut in half. 1 tsp Dijon mustard Serve with olive oil drizzled on top. 50g toasted almonds, roughly chopped2 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'