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Spring Carnival Chicken Sandwiches

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Nothing says Spring Carnival Racing like a champagne brunch with chicken sandwiches. This recipe is perfect for a Race Day Event and was given to us by a customer many years ago.
By
Peter Bouchier
October 26, 2020
6
servings
25
minutes
13
m prep +
12
m cook
calories

Equipment

Saucepan
Saucepan

Ingredients

  • 300g of boneless chicken: ideally 150g breast and 150g thigh
  • 125ml home made mayonnaise
  • Handful of basil leaves
  • Handful of parsley
  • 50g rocket leaves
  • 1 onion
  • 2 bay leaves
  • 5 whole cloves
  • 8 peppercorns
  • 1/2 carrot
  • 1 celery stick
  • 12 slices of wholemeal or wholegrain bread
  • Butter
  • For the MAYONNAISE
  • 2 free range egg yolk
  • 2 tsp dijon mustard
  • 2 tsp lemon juice
  • 200ml extra virgin olive oil
  • Salt and Pepper

Method

1.

Poach the chicken in boiling water with the onion, cloves, peppercorns, bay leaves, carrot and celery for 10 minutes, then strain

2.

Meanwhile, make the mayonnaise by beating the egg yolks, mustard, lemon juice, salt and pepper in an electric mixer

3.

Very slowly and while continuing to beat the egg mixture, drizzle the olive oil into the mixer. Taste and adjust seasoning if required

4.

Chop the chicken into bite sized pieces

5.

Add the parsley and basil and mayonnaise and stir through

6.

Assemble sandwiches - butter the bread, smooth a layer of chicken mixture and top with rocket

7.

Cut into triangles or ribbons as preferred and serve

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About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

Spring Carnival, Racing, Sandwiches, Lunch

Get premium meat for any recipe with Peter Bouchier.

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