Chicken and Avocado Mayonnaise Sandwiches
Photography Manja Wachsmuth.
Chicken sandwiches are eternally popular and often the first item to disappear when handed around. The key is well-buttered bread, which prevents any filling from soaking in and making the bread soggy.
INGREDIENTS
1 rotisserie or roasted chicken
2 spring onions, very finely sliced
16 slices sandwich bread (I used Molenberg wholegrain)
butter at room temperature, for spreading
Mayonnaise
¾ cup mayonnaise
1 teaspoon Dijon mustard
1 ripe avocado
small bunch coriander, chopped
1 clove garlic, crushed
finely grated zest 1 lime
2 tablespoons lime juice
1 tablespoon Tabasco Green Jalapeño sauce (optional)
sea salt and ground pepper
METHOD
Mayonnaise: Place all the ingredients in a food processor and process until smooth. Season well.
Filling: Remove all the meat from the chicken, discarding the skin, bones and fat. Chop finely and place in a bowl with the spring onions. Add the mayonnaise and gently fold everything together.
To assemble: Cut the crusts off the bread and butter each slice. Place a spoonful of the filling diagonally across the bread then roll up corner to corner. Cut in half and arrange the sandwiches, cut side down, on a serving platter. Makes 32 halves or 16 whole sandwiches.
Cook’s Tip: If making ahead of time, cover with a damp tea towel to ensure they don’t dry out. I have tied a long piece of chive around each sandwich, but this is only for garnish.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.