Chicken mayo sandwiches

Annabel Langbein Media

If you want that super-fresh sandwich effect for a picnic, pack the freshest sliced loaf you can find, mix the filling in a bowl, keep it chilled and assemble your sandwiches on the spot. They'll never taste better. I like to use poached chicken for a succulent result.

Ingredients

2	Chicken breasts, cooked, shredded (Main)
1 stalk	Celery, finely chopped
½ cup	Mayonnaise, good quality (Main)
2 Tbsp	Pine nuts, toasted
1 Tbsp	Chopped tarragon, or basil leaves
2 tsp	Lemon juice
10 slices	Bread, use up to 12 slices, along with enough butter for spreading (Main)
2 handfuls	Rocket (Main)

Directions

1. Combine chicken, celery, mayonnaise, pine nuts, herbs and lemon juice in a bowl. Butter the bread and spread half of the slices with the chicken mixture and some rocket. Top with another slice of bread.
2. Cut into triangle quarters, discarding crusts. They will keep fresh in the fridge for several hours if covered with a damp paper towel.

More simple sandwich recipes from Annabel

• Roast beef and rocket sandwiches
• Tuna nicoise roll

FromEssential Annabel Langbein(Annabel Langbein Media, $65), a compendium of Annabel’s best-ever savoury recipes and cooking tips. For more, visitannabel-langbein.com