Le Poulet Recipe

Prepare bread

Slice the baguette lengthwise, opening it like a book but keeping the two halves attached if possible. If you prefer a slightly toasted interior, spread the optional butter thinly on the cut faces and place cut-side down in a medium skillet over medium heat for 1–2 minutes until lightly golden, then remove and set aside.

Prepare tomato

Wash the tomato and slice it into 4–6 thin rounds (about 1/4 inch / 6 mm thick). Lightly season the tomato slices with a pinch of the salt and a few grinds of black pepper.

Assemble mayonnaise spread

In a small bowl combine the mayonnaise and Dijon mustard (if using). Stir until smooth. Taste and adjust: add a tiny pinch more salt or pepper if desired.

Layer sandwich

Spread about 2 tablespoons of the mayonnaise mixture evenly over the bottom half of the baguette and the remaining 1 tablespoon over the top half. On the bottom half, layer the lettuce leaves in a single even layer. Place the thinly sliced cooked chicken breasts on top of the lettuce, distributing evenly. Arrange the brie slices over the chicken, making sure the pieces cover the chicken for balanced bites. Top the brie with the seasoned tomato slices in an even layer.

Finish and serve

Sprinkle the remaining pinch of salt and the remaining black pepper evenly over the tomato (if any remains). Close the baguette and press lightly to compact the sandwich. Using a serrated knife, cut the sandwich into 2–4 portions as desired. Serve immediately. If you prefer warm melted brie, place the assembled open-faced halves under a broiler for 1–2 minutes until the brie softens, then close, slice, and serve.