Chicken, Tarragon and Lemon Mayo Sandwiches
Photography by Josh Griggs.
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.
Makes: 40 Small Sandwiches
INGREDIENTS
MAYONNAISE
2/3 cup good-quality egg mayonnaise
1 tablespoon grain mustard
2 teaspoons dried tarragon
finely grated zest 1 large lemon
2 cloves garlic, crushed
1 teaspoon sea salt
grind of black pepper
1 x rotisserie or roasted chicken
TO ASSEMBLE
20 slices thin sandwich
bread, I used a grain loaf
butter, at room temperature
METHOD
filling: Stir everything except the chicken together in a large bowl. Remove the meat from the chicken, discarding the skin, bones and fat. Chop the meat into roughly 1cm pieces and add to the bowl. Gently fold everything together until well combined.
TO ASSEMBLE: Butter one side of each slice of bread. Lay out 10 slices, buttered side up and divide the filling between them. Gently spread the chicken with a fork, leaving a ½cm edge around the bread. 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, then 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!