At a glance
This showstopper sandwich comes together quickly with a trick that does the heavy lifting for you: tender pulled meat that's been slow-roasted overnight at a low temperature. Most of the work happens while you sleep, so on the day you're serving, you're just crisping up baguettes, blending a silky roasted tomato mayo, and layering everything into a delicious, satisfying meal.
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Roast the meat a day ahead
Roast the meat the day before you need it — go ahead and cook two or three thighs at once. This time, roast it with garlic and cherry tomatoes, seasoned to taste. Roast for about 6–8 hours at 90–100°C.
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Tip:
How long you need to roast the meat depends on the size of the thighs you've got. It should be completely falling apart. I always pull it apart with a fork right in the roasting pan, so it soaks up all those lovely juices. Yum!
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Crispy baguettes
Slice the baguettes in half lengthwise and crosswise. Pop them in the oven, preheated to 200°C, just for a few minutes until lightly crisp. For these recipes I use French baguettes, which can be a day or two old — I toast them until crispy anyway…
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