Ingredients for the sandwiches:
Blanch the potatoes in boiling water for a couple of minutes, drain and put them in a large baking pan covered with parchment paper. Distribute evenly in one line, sprinkle with olive oil, salt, black pepper and ground Parmigiano, stir and let them rest while preparing the sandwiches. Bake in a preheated oven for 10-15 min. or until golden.
Spread mustard on two of the bread slices. Put 2 leaves of lettuce, then the chicken breast, Emmental and the tomato cut into slices. Finish with the remoulade and the remaining bread slices. Cut the sandwich into half with a sharp knife and serve with pickles and crispy Parmigiano fries.