John Myers
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Tarragon Mustard Chicken Sandwich with Sweet Onion Sauce
The perfect tarragon mustard chicken sandwich with sweet onion sauce recipe with a picture and simple step-by-step instructions.
For the marinade
- 2 Pc. Baguette
- 2 Pc. Shallot
- Fresh chicory
- 2 tbsp Estragon mustard
- 2 tbsp Rapeseed oil
- 1 tsp Dried tarragon
- 12 Pc. Peppercorns
- 0,5 tsp Mustard seeds
- 2 Pc. Clove of garlic
- 1 Pc. Chilli pepper
For the sweet onion sauce
- 60 g Onion red
- 1 tbsp Sugar
- Mayonnaise according to the basic recipe
“Gerichte-Geschichte”
- My favorite sandwich. White bread, lettuce, onion and onion sauce with chicken marinated in mustard. Ideal as a snack, while watching TV, at parties, etc.
Sweet Onion Sauce
- Finely chop the red onion, mix in the sugar and put in the fridge overnight.
- Press the liquid out of the onion mixture and set aside, lightly toast the onion in a hot pan with a little fat.
- Make mayonnaise according to the basic recipe (basic recipe: mayonnaise and “aioli”) but do not beat too hard, mix in the roasted onion and the onion water.
The chicken
- Mix the ingredients of the marinade and let the chicken steep overnight.
- The fillets are fried on both sides in a hot grill pan, then salted and wrapped in aluminum foil.
- Depending on the thickness of the fillets, they are then placed in the oven for 5-10 minutes at 100 degrees Celsius.
- Let the meat rest briefly, then cut it into thin slices.
Serving suggestion
- Best enjoyed with Christmas salad (the green chicory leaves), sliced shallots and plenty of onion sauce in a roll or baguette (in Austria in a white bread).
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