Open Chicken & Garlic Mayo Sandwich

Yet another favorite from Abigail Donnelly is this simple yet luscious open chicken and garlic mayo sandwich. Usually after a roast with some left overs you can throw something together for a light lunch the next day. Try this  .. it's gorgeously satisfying.. Enjoy with Spier Chenin Blanc...

You will need:
2 garlic heads
2 T extra virgin olive oil
2 free-range egg yolks
2 t Dijon mustard
250 ml canola oil
½ lemon, juiced
Salt, to taste
2 celery stalks, thinly sliced
1 rotisserie chicken, shredded
2 ciabatta loaves or bread of your choice..
Microleaves, to garnish

Preheat the oven to 180°C.
Place the garlic in the centre of a large sheet of foil, drizzle with the olive oil and wrap up. Roast for 40 minutes, then allow to cool.
Place the egg yolks and Dijon mustard in a mixing bowl. Squeeze the roast garlic into the bowl and mix with the egg and mustard.
Slowly pour in the oil, whisking continually, until the mayonnaise is pale and thick. Add the lemon juice and season to taste with salt.
Add the celery and chicken and mix to combine.
Slice the warmed ciabatta and toast. Top with spoonfuls of the chicken mayonnaise and garnish with microherbs before serving.