Chicken and Chorizo Sandwich with Mustard Mayo

Ingredients

• 1 egg
• 1 Tbsp (15 ml) vinegar
• 2 tsp (10 ml) mustard (a mixture of wholegrain and Dijon)
• 1 C (250 ml) vegetable oil
• 4 chicken breasts
• 1 large chorizo sausage
• Sea salt to taste
• Freshly ground black pepper to taste

Instructions

1. 1

   Preheat the oven to 200 °C.

2. 2

   To make the mustard mayo, blitz the egg, vinegar and mustard in a food processor and add the oil in a steady stream.

3. 3

   Cook the chicken breasts in the preheated oven. Season the chicken with sea salt and freshly ground black pepper to taste and roast for 15 minutes. Keep to one side to cool.

4. 4

   Slice the chorizo and arrange on slices of fresh bread. Add the chicken breast meat that has been pulled apart with two forks and drizzle with the mayo.

5. 5

   A great summertime nibble, enjoyed with icy cold Sauvignon Blanc.