Classic chicken ribbon sandwiches
Classic chicken ribbon sandwiches
INGREDIENTS
1 cup (250ml) chicken stock
1 cup (250ml) water
2 large (500g) chicken breast fillets
2 small sticks celery, chopped finely
1/3 cup (25g) flaked almonds, toasted
¼ cup (60g) sour cream
1/3 cup (100g) real or whole egg mayonnaise
2 teaspoons lemon juice
1 tablespoon finely chopped fresh parsley leaves
salt and pepper
16 thick slices white bread
NOTE: This recipe makes 8 sandwiches (24 ribbons). The filling can be made a day ahead; add the almonds just before assembling. The sandwiches can be made up to six hours ahead.
METHOD
Bring stock and water to the boil in a small, shallow frying pan; add chicken, simmer gently, uncovered, for about 15 minutes or until chicken is just cooked through, turning halfway. Remove from heat; cool. Chop chicken coarsely and transfer to a medium bowl.
Add remaining ingredients, except bread, to chicken; stir until combined. Divide mixture evenly among 8 slices of bread. Top with remaining slices.
Slice the crusts from the sandwiches and cut each sandwich into 3 ribbons.
Not suitable to freeze. Not suitable to microwave.
Cook's note
To keep sandwiches fresh when making ahead, sprinkle the top of them with shredded lettuce, then cover tightly with plastic wrap.
Photography by Brett Stevens.
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