I couldn’t get the thought of this sandwich out of my head, so I had to make it! I thought the green of the wild garlic running through the mayonnaise would be much brighter, but I do love the way the purple and orange colours of the slaw still shine through.
If you don’t eat meat this would be delicious with some crushed chickpeas, or some slices of tofu crisped up in a pan or in the oven.
For the mayo
- 1 egg yolk
- 1 tsp dijon mustard
- Juice of half a large lemon
- 100ml extra virgin olive oil
- 50g wild garlic, roughly chopped
For the slaw filling
- 1/2 an onion, finely sliced
- 100g red cabbage, finely sliced
- 1 large carrot, finely sliced
- 2 chicken thighs, cooked, cooled and torn into strips
Method
- Make the mayo by adding the egg yolk, mustard, lemon and around 25ml oil and mix together using an emersion blender. Slowly add the remaining oil to make a thick emulsion. Add the wild garlic and blend in.
- Mix the slaw ingredients together with 2/3 of the mayo and then layer thickly into slices of sourdough to make 2 deep-filled sandwiches.
- Wrap the sandwiches in paper to hold while you cut them in half.
