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 crème
fraîche 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 crème fraîche
before you tuck in.