Brine the chicken. Rinse chicken under cold water and pat dry with paper towels. Place in a nonreactive dish.

Combine salt, brown sugar and hot water in a small saucepan and heat until salt and sugar dissolves. Remove from heat and stir in cold water. Allow brine to come to room temperature. Stir in lemon slices and pour over chicken. Cover with plastic wrap and let stand in refrigerator for two hours, turning the chicken once.

Make the bean puree. Blanch green beans in boiling salted water for three minutes. Refresh in cold water and drain well.

Roughly chop beans and transfer to the bowl of food processor. Pulse until finely chopped, adding olive oil to help make the beans move about.

Chop hazelnuts roughly and add half to the beans, setting the other half aside for garnish. Pulse processor for a few more seconds, season with salt and pepper.

Cook the chicken. Remove the chicken breasts from the brine, and pat dry with paper towels. Season lightly with salt and pepper. Heat neutral oil in medium sized skillet over medium heat. Place breasts in pan. Season lightly with salt and pepper. Pan roast breasts over medium low heat until cooked through, turning once, about 8 minutes. Remove to plate and allow to cool slightly

Build the sandwich: Lay the bread slices out on a cutting board. Spread mayonnaise on each slice, being sure to cover all edges and corners.

Separately, slice chicken breasts into ½” slices on the bias. Cover each bread slice with a single layer of chicken, overlapping just slightly.

Top with a spoonful of green bean puree, garnish with sprigs of cress, chives, remaining hazelnuts and a sprinkle of salt and pepper.

Transfer sandwiches onto individual plates or boards and serve immediately.