Chicken S+Dwich by James Ramsden and Jaqueline Barbosa

Some elements of this recipe will make more than you need for one sandwich, but they’re versatile things to have up your sleeve. It seems like a lot of ingredients but it’s pretty straightforward. And, of course, entirely worth it.

Makes 1
For the pickled cucumber
cucumber 1
caster sugar 50g
salt a pinch
white wine vinegar 200ml
water 50ml

For the chicken
chicken thigh 1 boneless, with skin
olive oil 1 tsp
sea salt

For the green sauce
coriander 10g
parsley 10g
garlic 1 small clove
lemon juice 1 tbsp
olive oil 1 tsp
salt a pinch

For the miso mayonnaise
white miso 1 tsp
mirin a drop
mayonnaise 2 heaped tbsp

For the sandwich
white bloomer 2 slices, thickly cut
parmesan a wedge
gem lettuce 2 leaves
cress a handful (we use wasabi cress)

Two hours ahead of assembling the sandwich, make the pickled cucumber. Peel the cucumber into ribbons. Whisk the sugar and salt with the vinegar and water until dissolved, then pickle the cucumber in the liquor in a sterilised container. You’ll have leftovers, which is a good thing.

Heat the oven to 180C fan/gas mark 6. Rub the chicken thigh with olive oil and sea salt. Roast for 30-40 minutes until the skin is burnished and crisp.

Meanwhile, make the green sauce. Blend the coriander, parsley, garlic, lemon juice, olive oil and salt.

Prepare the miso mayonnaise by whisking the miso and mirin into the mayonnaise.

To assemble, lightly toast the bread. Spread both slices with the herb sauce, and an honest smothering of miso mayonnaise. Slice the chicken and arrange on the bottom slice of bread. Shave or grate the parmesan over the top. Follow this with the pickled cucumber, gem lettuce and cress. Top with the other slice. Eat. Don’t share.

James Ramsden is the co-founder of Sons + Daughters; Jaqueline Barbosa is the head chef