Peter Rowland's Famous Chicken Sandwiches

The king of Chicken Sandwiches has kept this famous recipe under raps for decades. That is, until now. Look no further for the ULTIMATE daytime entertaining recipe.

 

INGREDIENTS

1/2 chicken breast (about 300g), poached and diced

125ml (1/2 cup) home-made mayonnaise or Naked Byron Vegan Mayo 

3 tsp finely chopped flat-leaf parsley

3 tsp finely chopped chives

Salt and pepper, to taste

12 slices fresh toast bread

Softened True Organic Butter Salted 

 

Mayonnaise - For a Vegan version, use Naked Byron Vegan Mayo 

2 egg yolks (room temperature)

2 tsp lemon juice or Spiral Organic White Wine Vinegar 

2 tsp Spiral Organic Dijon Mustard

250ml (1 cup) Toscana Premium Organic Extra Virgin Olive Oil (or blend of olive and vegetable oils)

Salt and pepper

 

METHOD

Step 1

To make the mayonnaise, put the egg yolks, 1 tsp lemon juice or vinegar, 1 tsp mustard and a pinch of salt in a blender and blend for a few seconds. With the motor running, slowly drizzle in the oil and when it has all been incorporated, add 1 tbsp hot water and remaining lemon juice or wine vinegar and mustard. Season with salt and pepper. Make sure the eggs are at room temperature when you start. Add more mustard or lemon juice according to taste.

Step 2

Combine the chicken, mayonnaise and herbs in a bowl. Mix well and season with salt and pepper to taste.

Step 3

Butter the bread, trim the crusts. Spread the filling over six slices, top each with a buttered slice and cut into quarters.

Makes 6 rounds or 12 points

Adapted (with Sunnybrook product links) from Good Food