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These sandwiches are legendary in my home. They have been a regular fixture at all our celebrations: from 18ths to cocktail parties and brunches. They are simple, delicious and everyone loves them. Great mayonnaise and the freshest white bread are the two keys to success. The chicken mix can be made well in advance of your guests arriving, however try to save the assembly until the last minute.
Poach chicken breasts by submerging in liquid (stock or water) that is just below the boiling point. Cook the chicken breasts at the barest simmer until cooked through. Aromatics like whole peppercorns, a clove-studded onion, celery, carrots, or fresh herbs can be added to the water or broth for additional flavour.
Allow to cool, then chop the chicken roughly into small pieces.
Gently roast the pine nuts in a moderate oven, or in a dry frying pan over moderate heat. Keep and eye on them - they burn quickly. When cooled, roughly chop.
Combine chicken, celery, shallots and pine nuts in a large bowl. Mix in mayonnaise to bind the mixture together (you want a mix that is not too runny but not too dry). Taste the mixture to determine how much salt and pepper is required. The mix can remain covered in the fridge for the day.
At the last moment tear in a little of your herb of choice (parsley or basil work well). Spread mix to make required number of sandwiches. I like to cut off the crusts and cut the sandwiches into little fingers.
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