my classic chicken sandwiches
- 8 x slices white bread, crusts removed
- butter, for spreading
- 2 cups (360g) poached chicken, cooled and chopped
- ½ cup (150g) whole-egg mayonnaise, plus extra
- ¼ cup (60g) sour cream or crème fraîche
- 2 teaspoons finely grated lemon rind
- ¼ cup (5g) chopped basil leaves
- ¼ cup (14g) shredded mint leaves
- sea salt and cracked black pepper
- chopped chives and toasted sesame seeds, to serve
- Spread one side of each bread slice with butter.
- Combine chicken, mayonnaise, sour cream, lemon rind, basil, mint, salt and pepper.
- Divide chicken mixture between half the bread slices and top with the remaining bread slices.
- Cut sandwiches into small triangles and brush one edge with the extra mayonnaise. Place the chives and sesame seeds in separate bowls. Press the mayonnaise side into chives or sesame seeds, to serve. Makes 16
This recipe is from my new book Even More Basics to Brilliance - click here to view
Photography: Chris Court
© DONNA HAY GROUP
