Giant Chicken Sandwich

Method

1. Prepare the mayonnaise: in a tall container, combine 220 g of seed oil, 1 egg, salt, pepper, a pinch of garlic (about a quarter of a clove), lemon zest, and lemon juice. Blend starting from the bottom until creamy.
2. Add a heaping tablespoon of whole-grain mustard to the mayonnaise and stir gently to keep the mustard seeds intact. Set aside.
3. Heat a grill or griddle pan over high heat.
4. Season the boneless chicken thighs with oil and salt only (no pepper, as it burns). Place rosemary and lemon thyme on top of the chicken, not underneath.
5. Grill the chicken with a weight on top: 2.5 minutes on one side, then 1.5 minutes on the other side. Remove the herbs after cooking.
6. While the chicken rests, prepare the salad: thinly slice a washed apple (skin on) and combine with lamb's lettuce. Season with salt, pepper, a squeeze of lemon, and 2 tablespoons of the prepared mayonnaise. Mix well.
7. Slice the bread roll in half lengthwise. Toast the cut sides in a pan with a drizzle of oil until golden.
8. Slice the grilled chicken into strips and season with pepper.
9. Assemble the sandwich: spread the remaining mayonnaise on the bottom half of the bread. Add a generous amount of the apple and lamb's lettuce salad. Top with all the chicken strips. Drizzle any juices from the cutting board over the chicken.
10. Close the sandwich, press gently, and cut into three portions. Serve immediately.