Celebrity Sandwich: Karen Martini's Roast chicken roll - Melbourne Food and Wine Festival

Ingredients

• Four rolls or half a ciabatta, split
• Half a well-seasoned roast chicken, the meat pulled from the bones and mixed with about half the skin – roughly 650g
• 250g thick mayonnaise
• 100ml plain yoghurt
• 2½ tsp green Tabasco sauce
• 1½ tsp salt flakes
• 1 tsp ground black pepper
• 1 clove garlic, finely crushed (I grate mine on a Microplane)
• ½ tbs white vinegar
• The juice of half a lemon
• Half a bunch of dill, finely picked and lightly chopped so it is still fluffy
• A quarter of a bunch of parsley leaves, finely cut
• Some small yellow leaves from the heart of a bunch of celery, torn
• 5 spring onions, the white part finely sliced into rounds
• Half a bunch of watercress
• A quarter of an iceberg lettuce, chopped
• 150g unsalted butter, at room temperature
• The cooking juices leftover from roasting the chicken
• 3 brown or white salad onions peeled and sliced in 2cm-thick rings
• 600mls of buttermilk (or milk with a squeeze of lemon juice added to it)
• 100g fine polenta, 300g plain flour and a tsp flaked sea salt, mixed
• Oil for frying
• 1 tsp flaked salt extra, to season the rings after they’re cooked
• 1 teaspoon paprika (I’ve used smoked paprika, optional)
• Sour cream, to serve (optional)