Picnic baguettes

  • 10 mins cooking
  • Serves 10
  • Print


Coriander aioli
  • 1 bunch coriander, roots removed and reserved
  • 1 clove garlic, peeled
  • pinch coarse salt
  • juice of 1 lime
  • 1/2 cup whole-egg mayonnaise
Picnic baguettes
  • 1 stalk lemongrass, white part finely chopped
  • 3 centimetre piece ginger, grated
  • 2 teaspoon peanut oil
  • 200 gram chicken breast fillet
  • 2 half baguettes, split
  • 1/2 cup mixed salad leaves
  • 1 tomato, thinly sliced (optional)
  • 12 cooked prawns, peeled
  • 1/2 avocado, sliced
  • 1/2 cucumber, thinly sliced
  • sweet chilli sauce, to serve


Picnic baguettes
  • 1
    To make aioli, wash coriander and separate leaves from stems. Pound roots in a mortar and pestle with garlic and salt to form a smooth paste. Stir lime juice through, then whisk in mayonnaise.
  • 2
    In a small bowl, combine lemongrass, ginger and oil. Add chicken breast, turning to coat. Chill 10 minutes.
  • 3
    Cook chicken in frying pan on medium for 4-5 minutes, each side, until cooked through. Cool and chill until ready to use.
  • 4
    Scoop out some of the bread in each baguette to create a cavity for the fillings. Spread 1 baguette with half the aioli. Then fill with mixed leaves, tomato and prawns. Drizzle remaining aioli over and top with reserved coriander leaves.
  • 5
    Thinly slice cooled chicken. Fill remaining baguette with avocado, cucumber and chicken. Drizzle with sweet chilli sauce.
  • 6
    Cut baguettes into chunks and secure with folded baking paper or kitchen string. Keep chilled until ready to serve.

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