Creamy chicken and almond ribbon sandwiches
Creamy chicken and almond ribbon sandwiches
INGREDIENTS
850g chicken breast fillets
4 sticks (300g) trimmed celery, sliced thinly
salt
24 slices white sandwich bread
½ cup (40g) toasted flaked almonds
Mayonnaise
2 egg yolks
1 tablespoon lemon juice
1 teaspoon salt
2 teaspoons Dijon mustard
1 cup (250ml) olive oil
NOTE: This recipe makes 36 sandwiches and can be made eight hours ahead; store sandwiches tightly wrapped in the refrigerator.
METHOD
Add the chicken to a large shallow pan of simmering water; simmer gently, uncovered, for about 15 minutes or until just cooked through. Remove the chicken from the pan, cool.
Thinly slice the chicken and chop finely, then place in a large bowl with the mayonnaise, celery and salt to taste, stir until combined.
Divide the chicken mixture among 12 bread slices; sprinkle with the almonds then top with the remaining bread slices.
Using an electric or serrated knife, remove and discard the crusts from the bread, then cut each sandwich into three fingers.
For the mayonnaise, blend or process the egg yolks, juice, salt and mustard until smooth. Add oil gradually in a thin stream while the motor is operating; blend until thick.
Suitable to freeze. Not suitable to microwave.
Home