Pulled Chicken and Président Brie with Celeriac Mayo



Standard Supplier 27th March 2018

Pulled Chicken and Président Brie with Celeriac Mayo

Who could resist a pulled chicken sandwich, piled high with creamy brie?


  • 5 ciabatta rolls
  • 50 grams Président Unsalted Butter Block
  • 150 grams celeriac , peeled and grated
  • 1 lemon (zest and juice)
  • 1 tablespoons Dijon mustard
  • 5 tablespoons mayonnaise
  • 250 grams cooked pulled chicken
  • 50 grams watercress
  • 250 grams Président Brie , thinly sliced


Cut the ciabatta rolls in half and spread with butter.
Mix the celeriac with the lemon zest and juice, mustard and mayonnaise, and season well.
Top the ciabatta base with the watercress, celeriac mayonnaise and Brie.
Heat the chicken and place on the top of the Brie with the remaining bread. Serve immediately.

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