1 rotisserie or roasted chicken
3 spring onions, very finely sliced
20 slices thin sandwich bread, we used Molenberg whole-grain
butter at room temperature for spreading
1 whole free-range egg
2 free-range egg yolks
1 tablespoon Dijon mustard
finely grated zest and juice 1 lemon
1 cup vegetable or canola oil
1⁄2 cup olive oil
large handful of rocket, roughly chopped
sea salt and freshly ground pepper
Mayonnaise: Put the whole egg, egg yolks, mustard, lemon zest and juice in a food processor and blend. With the motor running, slowly drizzle in the combined oils to make a thick emulsion. Add the rocket and process until just combined. Season well. The mayonnaise needs to be thick to bind the chicken meat.
Filling: Remove the meat from the chicken, discarding the skin, bones and fat. Chop the meat finely and place in a bowl with the spring onions. Fold in enough mayonnaise to bind. Season.
To assemble: Butter each slice of bread. Lay out 10 slices, buttered side up and divide the chicken filling between them. Don’t push it down flat as the sandwiches need to look full and inviting. Top with the remaining bread. Cut off the crusts using a very sharp bread knife or electric knife. Cut each sandwich into quarters. Arrange on a serving platter. If making ahead of time, cover with a damp tea towel to ensure they don’t dry out. Makes 40 small sandwiches
Leftover mayonnaise will keep, covered and refrigerated for 4-5 days.