Chicken, Tarragon and Lemon Mayo Sandwiches
Photography 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 128
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.