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Home / Lifestyle

Recipe: Chicken and rocket club sandwiches

By Ruth Pretty
Herald on Sunday·
7 Dec, 2012 04:30 PM2 mins to read

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Chicken and rocket club sandwiches. Photo / Supplied

Chicken and rocket club sandwiches. Photo / Supplied

When making small sandwiches, be generous with the filling and seasoning as the sandwich only has one or two bites to make a lasting impression. Use plenty of butter and mayonnaise, as they are sealants that stave off sogginess and dryness.

Makes 24

• 1½ cups finely diced cooked chicken
•
285ml (1 cup + 2 tbsp + 1 tsp) Sandwich
• Mayonnaise (recipe below)
• 15ml (1 tbsp) Dijon mustard
• 3 tbsp finely chopped celery
• 3 tbsp finely chopped Italian parsley
• 3 tbsp finely sliced spring onions
• ½ tsp flaky sea salt, plus extra to taste
• ¼ tsp freshly ground black pepper, plus extra to taste
• 12 slices white sandwich bread
• 6 slices brown sandwich bread
• 200g butter (softened)
• 18-24 leaves rocket (washed and dried)


1. Place chicken, 3 tbsp mayonnaise, mustard, celery, parsley, spring onions, salt and pepper in a small bowl and gently combine. Check for seasoning.

2. On a clean work surface, place all bread slices in 3 rows of 6 with brown bread in the middle row. Butter all slices, then spread with mayonnaise.

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3. Generously spread first row of white bread slices with chicken mixture. Season with salt and pepper and cover each with a slice of brown bread, buttered side down.

4. Butter top of brown bread and spread with mayonnaise. Cover with rocket (do not add seasoning) and top each slice with a slice of white bread. Using an electric knife, remove all crusts then cut each sandwich into 4 squares or triangles.

Serve immediately or refrigerate overnight in a plastic container lined with waxed paper. If layering sandwiches in a container, place waxed paper between each layer and on top of sandwiches, then cover with a tight-fitting lid. Remove from refrigerator 30 minutes before serving, keep covered and bring to room temperature. Arrange on a platter just before you serve and skewer with decorative toothpicks, if you wish. Make sure the toothpicks go all the way through the sandwiches.


• Recipe reproduced with permission from Ruth Pretty Cooks At Home by Ruth Pretty (Penguin Group NZ, RRP $65).

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