Cornish sandwich

Cornish sandwich

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
2
Photographer
Patricia Niven

MR: This famous sandwich has been on the menu since day one at Pope Joan and is named after my friend, the food writer and gorgeous giant of a man Richard Cornish. It’s great with a cold beer, while the filling also works brilliantly in a baked potato with cheese.

Ingredients

Quantity Ingredient
200g left-over roast chicken meat, roughly chopped
3 tablespoons see method for ingredients
6 brine-pickled jalapeños, chopped, plus 2 tablespoons brine
salt flakes and freshly ground black pepper
2 soft bread rolls or hot dog rolls
4 cos (romaine) lettuce leaves

Method

  1. Mix together the chicken, mayo, jalapeno and brine in a bowl and season to your taste with salt and pepper. Heat a frying pan over a medium heat, spoon the chicken mixture into the pan and fry for 2–3 minutes, stirring, until warmed through. Divide between rolls, add the cos leaves and enjoy with a cold beer.
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