Home > Recipes & Trends > Sandwiches > Pulled Chicken and Brie with Celeriac and Mayo
Pulled-Chicken-Brie_3840x1414_acf_cropped
  • Serves: 5

    Ingredients

    • 5 5 ciabatta rolls

    • 50g Président Unsalted Butter Block

    • 150g celeriac, peeled and grated

    • 1 lemon (zest and juice)

    • 1 tbsp dijon mustard

    • 5 tbsp mayonnaise

    • 250g cooked pulled chicken

    • 50g watercress

    • 250g Président Brie, thinly sliced

    Download Recipe

  • Method

    • 1 Cut the ciabatta rolls in half and spread with butter.

    • 2 Mix the celeriac with the lemon zest and juice, mustard and mayonnaise, and season well.

    • 3 Top the ciabatta base with the watercress, celeriac mayonnaise and Brie.

    • 4 Heat the chicken and place on the top of the Brie with the remaining bread. Serve immediately.

  • Ham-Emmenthal-Panini-1980x1980_1980x1980_acf_cropped

  • Recipe Inspiration

    Cuban Panini with a Kick

    Red jalapeños are slightly spicier than green jalapeños, as they have been left to ripen for longer and consequently contain more capsaicin (the ingredient that provides the heat!).

    View the Recipe

  • Pan-Bagnat-1980x1980_1980x1980_acf_cropped

  • Recipe Inspiration

    Pan Bagnat

    Originating from the Provence region of France, Pan Bagnat means ‘bathed bread’. The bread will absorb some of the liquid released by the tomatoes and mozzarella, so can (and should!) be assembled ahead of time.

    View the Recipe

  • Steak-Dolcelatte-1980x1980_1980x1980_acf_cropped

  • Recipe Inspiration

    Steak and Dolcelatte Ciabatta

    This sandwich can provide great margin opportunities. Offer it with fries on your menu for a complete dish that a diner will pay more for.

    View the Recipe

  • Goats-Tartemallin-on-Rye-1980x1980_1980x1980_acf_cropped

  • Recipe Inspiration

    Smoked Salmon and Goat’s Cheese on Rye

    View the Recipe

Related Products