Pack your picnic basket with these fresh baguettes tied up with string, then simply unwrap and dig in.
- Place the prosciutto in a non-stick frying pan over medium-high heat. Cook for 1-2 minutes each side or until golden and crisp. Drain on paper towel. Set aside to cool. Break into medium-sized pieces.
- Heat the oil in the frying pan over medium-high heat. Add the chicken and cook for 4 minutes each side or until golden and cooked through. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.
- Coarsely mash the anchovies. Combine the mayonnaise, lemon juice, Worcestershire sauce, mustard and anchovies in a bowl.
- Cut the baguettes lengthways (do not cut all the way through) and spread with the mayonnaise mixture. Divide the lettuce, chicken, prosciutto and parmesan among the baguettes. Press to close. Cut each baguette crossways into 4 portions. Use kitchen string to tie at regular intervals to secure filling. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set