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


    • 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

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  • 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.

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