Chicken, tarragon and almond sandwich

Method

• 1
  Slice each chicken breast in half lengthways to form 4 thin fillets. Drizzle with oil and season with salt and pepper. Heat a frying pan or chargrill pan over medium-high heat. Cook chicken, in 2 batches, for 3 to 4 minutes each side
• 2
  or until cooked through. Transfer to a plate. Cut chicken in half.
• 3
  Combine mayonnaise, tarragon and almonds in a bowl. Season with salt and pepper. Place bread on a flat surface. Spread one side of each slice with mayonnaise mixture. Top with rocket and chicken.
• 4
  Serve the sandwiches topped with extra tarragon.