Ingredients
- 50g watercress
- 100ml crème fraîche
- ½ lime
- 6 rashers unsmoked back bacon, or 8 rashers streaky
- 300g leftover roast chicken or chicken breasts poached in a little stock
- 4 small baguettes or 1 large baguette, divided into 4
Method
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Grab a large handful of the watercress, roughly snap off the large stalks, then put into a mini blender or food processor (or use a hand blender) with the crème fraîche and a good squeeze of lime juice. Whizz until the watercress is finely chopped, then season with pepper and chill until ready to assemble.
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Fry the bacon (in batches if necessary) on a medium heat for 8-10 mins, turning, until golden and crispy. Meanwhile, shred or slice the chicken.
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Split the baguettes in half lengthways and brush the insides with the juices from the bacon pan, then pile the chicken and bacon inside. Top with a handful of watercress, then finally add a good spoon of the watercress crème fraîche before you tuck in.