The perfect chicken sandwich

Quite apart from the hijinks of Fashion Week (hey, it wasn’t exactly Milan, but you have to take your excitement where you find it in this life), we seem to be on the party circuit at the moment. These are the sorts of parties that involve fairy bread, sausage rolls, cake smothered in pink icing and at least one participant in tears before last orders.

Since we have a birthday party of our own coming up in May, I’m beginning to get quite nervous. It was bad enough last month, trying to keep up with the play when my father-in-law had a bash to mark a significant birthday. I rashly volunteered to make sandwiches, then had to talk my mother-in-law out of them being complicated club affairs involving several fillings and an anxious amount of cutting. “Let’s just have classic chicken and tarragon,” I said airily, before remembering I was in a place where tarragon was harder to come by than gold bars. Instead, I whipped up what I thought was the perfect chicken sandwich while small children ran amok in the kitchen and old ladies waged war in the living room. Here’s how I did it.

The perfect chicken sandwich
This isn’t so much a recipe as a set of general guidelines. To me, a good sandwich has different textures, balanced flavours and good bread.
The cornerstone of these chicken sandwiches is a good mayonnaise – and by that I’m afraid I mean a real one. Trust me, making mayonnaise is easy and much faster than a trip to the shop to buy a jar of Best Foods’  finest. The other trick to good sandwich making, especially for a party situation, is preparation. Get everything ready and set yourself up like a miniature sandwich bar. It’ll be a good skill to have when the revolution comes.

1 batch of homemade mayonnaise, to which you have added 2 Tbsp wholegrain mustard
four handfuls of spinach, finely shredded
1 large cooked chicken breast (poached or roasted), cut into 1cm dice
3/4 cup slivered almonds, toasted and cooled
1 cup green grapes, halved
salt and pepper
12 slices from a loaf of bread – light rye is good
Put the diced chicken breast in a small bowl and fold through 3-4 tablespoons of mayonnaise. It should be lightly coated rather than drowning in the stuff. Toss through the spinach. Season with salt and pepper to taste.
Lay six slices of bread on a clean worksurface and spread with mayonnaise. Grind over some black pepper. Cover each with the chicken and spinach mixture, then scatter over the grapes and almonds.
Spread the remaining six slices of bread with mayonnaise and put on top of each sandwich. Press down lightly, then trim off the crusts. Cut each sandwich into elegant fingers and arrange on a plate. Cover with a damp cloth if not serving immediately.

What do you put in your chicken sandwiches?



  1. April 8, 2013 / 10:42 pm

    i love a chicken sanger, chicken, mayo, chives mmmmmm and i think tarragon is in season for about one week a year … !!

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