Chicken Sandwiches
Recipe by LifeStyle FOOD
This recipe is a makeover of the traditional high fat sandwich often served at functions.
Ingredients
- 250ml tub Philadelphia Light Cream for cooking
- 200g tub low fat cottage cheese
- 1 Tbs Dijon mustard
- 2 Tbs lemon juice
- ½-1 tsp salt
- ¼ tsp pepper
- 500g chicken breast fillets, poached, finely chopped (see poached chicken recipe)
- 2 sticks celery, finely chopped
- 2 Tbs sunflower seeds
- ½ bunch chives, finely chopped
- ½ cup parsley, finely chopped
- loaf of wholegrain sliced bread (make sure it’s a perfect square loaf with 18 slices)
Method
- The chicken mixture can be made the day before and the sandwiches made up and chilled well before being served. This sets the filling and makes them easier to cut. If you don’t have an electric knife then pop them in the freezer for an hour before cutting with a serrated knife.
- It is best to poach your own chicken and well worth doing extra for lunches or snacks rather than buy a precooked chicken where you are tempted to eat scraps, skin and fat (see poached chicken recipe). Another tasty and quick version is to use smoked chicken fillets.
- Blend Philadelphia cream, cottage cheese, mustard, lemon juice, salt & pepper with a stick blender until smooth.
- Combine remaining ingredients except bread, adjust seasonings and chill for at least an hour. This ‘sets’ the mixture making it less runny.
- Spread 1/3 cup measures of mixture (this ensures all sandwiches are the same thickness) over 9 slices of bread and top with another.
- Wrap and chill sandwiches before removing crusts and cutting into little triangles or squares with a serrated knife.
Notes & Tips
Variations on a Picnic Sandwich
• hard boiled eggs, chopped walnut, dill & chives
• smoked, tinned or freshly cooked salmon, toasted almonds, lemon zest & coriander
• blanched asparagus, peas, walnuts & mint
Recipe from the Experts at Weigh it Up Australia, Julie White, Healthy Food Innovator and Barbara Macciolli, Allergy Friendly Cooking Expert
