- 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
Pulled Chicken and Président Brie with Celeriac Mayo
Pulled Chicken and Président Brie with Celeriac Mayo
Who could resist a pulled chicken sandwich, piled high with creamy brie?
Ingredients
Method
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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
