A kind of a Cobb salad on bread. The green herb mayonnaise is superb on the sandwich but also as a dip or a condiment with salmon or chicken (fresh herbs are available everywhere right now).
Grilled chicken has the most flavour, but you can also use leftover or poached chicken. Chicken thighs are juicier, but breasts are fine.
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 pound skinless, boneless chicken thighs
Salt and freshly ground pepper
4 slices pancetta or bacon
Green Herb Mayonnaise:
2 tablespoons chopped basil
2 tablespoons chopped mint
2 tablespoons chopped Italian parsley
¼ cup chopped green onions
1 cup chopped arugula leaves
1 tablespoons lemon juice
½ cup mayonnaise
1 baguette or 4 rolls
2 cups shredded iceberg lettuce
Preheat grill to high. Combine olive oil and mustard and rub onto chicken thighs. Season chicken with salt and pepper and grill for three to five minutes a side, or until cooked through.
Set aside to cool. Fry pancetta slices in a skillet over medium-low heat until crisp, about five minutes. Drain on paper towels.
Combine basil, mint, parsley, green onions, arugula, lemon juice, ½ an avocado and mayonnaise in a food processor. Season well with salt and pepper. To store, press plastic wrap into the surface to keep it from discolouring.
Thickly slice chicken. Peel and slice remaining avocados. Cut baguette into four lengths, and slice each section in half, lengthwise.
Toast bread if desired. Spread herb mayonnaise on both sides of each baguette. Cover bottom side with iceberg lettuce, chicken, avocado and one slice of pancetta. Press the top half down firmly on top. Serves 4.