Ultimate chicken sandwich
Every year, cousin Celia organises a picnic at the member's car park at Flemington for Stakes Day. It's always an absolute hoot, and although food comes down on the priority list after fashion and champagne - whoops, maybe horses should be on that list - chicken sandwiches are always a feature. And here, in our humble opinion, is the ultimate chicken sandwich recipe:
400 g cooked chicken (about two of our sous-vide breast fillets but feel free to poach your own – or buy a chook from the chicken shop, eat half and save half for the sangas)
125 ml good quality egg mayonnaise
3 spring onions, ends removed, finely chopped
Zest of 1 lemon
20g flaked or slivered almonds, toasted in a dry frying pan till golden
Half a bunch of parsley, leaves only, finely chopped
10 slices of sandwich bread (go as seedy and wholemeally as you see fit – but fluffy white bread is awesome here)
Sea salt and freshly ground pepper
Tear the chicken into strips then roughly chop it. Mix the chicken with all the other ingredients except the bread. Taste for seasoning – a lot will depend on the mayo and the chook in question – and add salt and freshly ground black pepper.
Lay 5 slices of bread out on a board and cover with the chicken mixture. Cover with the other 5 slices. (We didn’t really need to give you instructions on how to make a sandwich, did we?).
Cut each sandwich into three fingers. We like the side crusts taken off but the top ones left on. Which leaves us with lots of crusty side bits to get rid of – and it would be a shame to waste them. Cook’s perks.