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.
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
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
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.