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