CHICKEN, CELERY, LEMON & HERB SANDWICHES

My favourite sandwich and one we often eat for dinner! The celery and almonds give the mix a really great crunch while the lemon and herbs add freshness to the creamy chicken.

These work really well as finger sandwiches for parties - but don’t add the lettuce, it’ll make them slide about and harder to hold together. 

Makes 5-6 large sandwiches or 14-16 finger sandwiches

INGREDIENTS

1 cup good quality aioli
1 clove garlic, crushed
1 teaspoon lemon zest
¼ cup fresh chopped herbs, parsley, dill and chives 
50g sliced almonds, roasted 
2 tablespoons chopped gherkins
2 celery sticks, diced
1 rotisserie chicken
2 baby cos lettuces, washed 
10-12 slices of soft seeded bread

METHOD

In a large bowl, combine the aioli, garlic, lemon zest, herbs, almonds, gherkins and celery. 

Remove the breast and thighs from the chicken, then pull off the skin and set aside. Chop the meat into bite sized pieces and add to the bowl. Season with salt and pepper and stir to combine. 

Place a couple of cos leaves on half the bread, top with a generous few spoonfuls of the chicken mixture and some chicken skin then finish with another piece of bread.

If you’re making finger sandwiches, remove the crusts and cut on an angle.