6 rashers unsmoked back bacon, or 8 rashers streaky
300g leftover roast chicken or chicken breasts poached in a little stock
4 small baguettes or 1 large baguette, divided into 4
Grab a large handful of the watercress, roughly snap off the large stalks, then put into a mini blender or food processor (or use a hand blender) with the creme fraÃ®che and a good squeeze of lime juice. Whizz until the watercress is finely chopped, then season with pepper and chill until ready to assemble.
Fry the bacon (in batches if necessary) on a medium heat for 8-10 mins, turning, until golden and crispy. Meanwhile, shred or slice the chicken.
Split the baguettes in half lengthways and brush the insides with the juices from the bacon pan, then pile the chicken and bacon inside. Top with a handful of watercress, then finally add a good spoon of the watercress creme fraÃ®che before you tuck in.