Gourmet
Chicken Sandwich Recipe
This rather special chicken sandwich recipe is truly at its best when prepared with home-made mayonnaise. If time doesn't permit however, then a good quality bottled variety will suffice. This dainty little sandwich is perfect when served with a selection of other savories for an
afternoon tea party.
This superb chicken sandwich recipe is very quick and easy to prepare, but to achieve gourmet quality, always follow the same basic tips which apply to the making of all fancy tea sandwiches:- Wherever possible, use unsalted butter. This way you are in control of the seasoning.
- Always source the freshest and very best possible ingredients.
- Use bread that is pre-sliced, medium or thin. Again freshness is essential.....only buy it on the day you tend to use it. And choose a variety of breads to add color, textures and variation.
- Do not overfill the sandwiches as ideally they should be no more than 2 bites in size.
- Always remove and discard the crusts.
- Don't make the sandwiches any earlier than is absolutely essential. Where the sandwiches are not being served immediately wrap the UNCUT sandwiches in stacks in the bread wrappers and refrigerate. Cut and remove the crusts just before serving.
- Cut into a variety of shapes. Oblong, square, triangular or octagonal (square with the corners trimmed).
- Never leave the sandwiches open and exposed at room temperature for more than 30 minutes. Far better to keep some fresh sandwiches in the refrigerator as described above, and top up as required.
Chicken Sandwich Recipe
INGREDIENTS
Enough for approximately 30 to 40 bite size sandwiches
12oz (325g) roasted chicken - use both the light and dark meat skinned and chopped finely
rocket leaves (or watercress if not available)
2oz (120g) toasted pine nuts, cooled
1 thin-sliced loaf brown or white bread
For the mayonnaise:
4 large egg yolks
1 dessertspoon Dijon mustard
2 teaspoons white wine vinegar
2.5 cups/550ml groundnut oil
1 tablespoon fresh tarragon, chopped
salt and freshly milled black pepper
METHOD
The first step in preparing this gourmet chicken sandwich recipe is to make the mayonnaise:
- Place the egg yolks in a basin along with the mustard and a little salt and freshly milled black pepper. Mix together well.
- Using an electric hand whisk, add a few drops of groundnut oil and whisk. Once completely smooth, add a few drops more and whisk again.
- Continue the process and once the mayonnaise starts to get quite thick and lumpy, add the vinegar which will thin and smooth it again.
- Now you can add the rest of the oil in a slow steady stream whisking continuously before finally beating in the tarragon.
- Check the seasoning and add more salt or freshly milled black pepper if needed.
This mayonnaise can be stored in a screw-top container for up to one week in the refrigerator.
Mayonnaise at the ready......now we can complete this chicken sandwich recipe:
- Place the diced chicken and pine nuts in a mixing bowl. Add enough mayonnaise to create a spreadable consistency.
- Scatter the rocket leaves over half of the bread slices.
- Now pile the chicken mayonnaise over the rocket leaves.
- Place another slice of bread over the chicken and press down lightly.
- Trim the crusts off each sandwich. Now cut them into either 3 rectangles, 4 triangles, 4 squares or 4 octagonals (squares with the corners trimmed off).
- Arrange neatly on a serving platter and garnish lightly with a few rocket leaves and sliced baby tomatoes. Serve immediately.
This irresistible chicken sandwich recipe is perfect as part of the menu for an afternoon tea party. You may also like to take a look at my sandwich recipes for cucumber and mint, smoked salmon and dill cream cheese, or ham and Parmigiano.
Enjoy!
To go from my gourmet chicken sandwich recipe to
My Full Recipe Collection
CLICK HERE
|
