A delicious sandwich for autumn

Huile d'olive de Nice PDO Olives noires de Nyons PDO Pâte d'olive de Nice PDO
Subtle flavour
Sandwich gourmand pour l'automne
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Resting time
1h
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Automn

Ingredients

A PDO
For 6 petits sandwiches
  • 6 small rolls (see the suggested recipe)
  • 2 mace handle
  • 6 c. à café from Affinade (made with black Nyons olives PDO or Nice olive paste PDO)
  • 2 carrots
  • A few radishes
  • Olive oil from Nice PDO
  • 2 chicken cutlets
For the chicken marinade:
  • 2 c. à soupe mustard
  • 1,5 c. à soupe Nice olive oil PDO
  • 1 c. à café paprika
  • 0,5 c. à café turmeric
  • 0,5 c. à café garlic powder
  • Salt, pepper

Tip

Which oil?Choose PDO olive oil from Nice (subtle flavour) for its predominant almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit... Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Languedoc, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Verdale from the Bouches-du-Rhône… Which olives? We suggest using a plain olive paste in this sandwich – different from tapenade, as only the olives are blended. In this case, it is a black olive paste. Olive paste from Nice is the only olive paste recognised as PDO in France. Affinade, on the other hand, is made from black Nyons olives PDO.

Instructions

  • Cut the chicken into pieces (3–4 cm long). Prepare the marinade by mixing all the ingredients together, then place the chicken pieces and the marinade in an airtight container, close the lid, give it a shake and leave to marinate in the fridge for 30 minutes to 1 hour.

  • Peel, wash and grate the carrots (not too finely).

  • Wash and drain the lamb’s lettuce and radishes. Slice the radishes into rounds.

  • Cook the chicken pieces.

  • Cut the sandwich rolls in half. Spread a teaspoon of Affinade on the bottom half. Next, add the lamb’s lettuce, the grated carrots, the radish slices, a little olive oil from Nice PDO, and finish with the chicken. You can drizzle a little of the chicken cooking juices over the top to finish the sandwich.

Tip

Which oil?Choose PDO olive oil from Nice (subtle flavour) for its predominant almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit... Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Languedoc, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Verdale from the Bouches-du-Rhône… Which olives? We suggest using a plain olive paste in this sandwich – different from tapenade, as only the olives are blended. In this case, it is a black olive paste. Olive paste from Nice is the only olive paste recognised as PDO in France. Affinade, on the other hand, is made from black Nyons olives PDO.
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

For this recipe, we recommend PDO pâte d'olive de Nice (olive paste), for its characteristic flavours of candied fruit (prunes, cherries), clafoutis, pastries, toast, dried fruit, and the aromas of aged wines, kirsch and leather. 

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