Chicken Salad SandwichesPrint Recipe

 I have spent the better part of the last two days with my dear friends, butter and sugar – and what a combination they are. The kitchen countertops are laden with cupcakes, sugar cookies, jam drops, brownies and of course a birthday cake fit for a blossom of a birthday girl who is turning 4. We are having a small gathering to celebrate and want to do it in style.

In addition to these sweet confections I am also putting together some chicken sandwiches and sliders. I know chicken sandwiches sound like pretty average fare for such an auspicious occasion however these have done the rounds at many parties and get togethers and have a cult-like following.  There is something about a good chicken sandwich that keeps you coming back for more.

There are a few essential factors to a good chicken sandwich and they are all as equally as important as each other. Firstly, the bread – it can’t be too soft, it has to have some texture and be able to hold the weight of the chicken salad. The second is the ratio of celery to chicken – we like a good crunch and thirdly the mayonnaise must be of good quality – I use Hellmans which I love as it’s not too vinegary. Then the seasoning – there is alot of disappointment that comes with eating a blandwich (be a little liberal with the salt) and finally, it is very important that you assemble them just before serving so the bread maintains it freshness. So, stick to these tips and you will have yourself a legendary chicken sandwich that will do many, many rounds at any brunch, lunch, afternoon tea or party. A chicken sandwich that your granny would be proud of.

2 organic chicken breasts (whole not halved)
2 litres of chicken stock
8 stalks of celery, finely diced
6 shallots, finely sliced
around 400 grams/14 ounces of whole egg mayonnaise
a small handful of italian parsley, finely diced
salt & pepper
white bread

Bring chicken stock to boil and reduce to a bare simmer, submerge chicken breasts and simmer until cooked through (ensure chicken is completely covered – top up with water if necessary). Remove from liquid and cool.

Chop chicken into tiny pieces and combine with celery, shallots, parsley. Mix in mayonnaise to bind and add salt and pepper to taste. Spread onto the bread – cut away the crusts and slice into fingers – I usually get three fingers from a standard piece of bread.

Notes: The amount of mayonnaise I have specified is a guide – please increase or decrease if you so desire but keep in mind you need a mixture that is not too runny and not too dry. Also, you can make the mixture a day in advance and refrigerate. And if you find yourself in a situation where you do need to make these a little in advance then cover with a damp tea towel to maintain freshness.

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