Clementine Day’s Really Good Chicken Sandwich
Clementine Day from Some Things I Like To Cook is back with her exceptionally good (and simple) chicken sandwich recipe – perfect for picnics or work lunches.
Recipe & Photography: Clementine Day
Clementine Day’s really good chicken sandwich. Photo: Clementine Day
The perfect chicken sandwich ingredients ready to be assembled. Photo: Jessie Webb
“Chicken sandwiches are really yummy, obviously, but they’re also the perfect picnic food. You can prepare all of your bits and pieces and bring them in containers. ”
REALLY GOOD CHICKEN SALAD
Chicken sandwiches are really yummy, obviously, but they’re also the perfect picnic food. You can prepare all of your bits and pieces and bring them in containers. Slice your bread fresh and then everyone can assemble their sandwiches to their liking. I recommend being generous with the pickles and chillies, so yummy with that creamy chicken! This recipe really acts as a base for a simple chicken sandwich, and is delicious just the way it is, but you can customise this in any way you like. Fun tip: the creamy chicken mixture can be played around with a lot! Try adding chopped up pickles, shallot, capers, dill and some more seeded mustard when mixing it through the shredded chicken. Play around with it, have fun!
Makes enough for 4 sandwiches.
INGREDIENTS
AIOLI:
1 egg yolk
2 cloves garlic
4 anchovies (optional)
Heaps of freshly cracked black pepper
1 heaped tablespoon of good seeded mustard
Juice of 1 lemon
20g parmesan, finely grated
100ml olive oil
100ml neutral oil
1-2 tablespoons white wine vinegar, at the end to loosen
TO ASSEMBLE:
1 loaf of good quality, sourdough bread
1 whole roast chicken, meat pulled and shredded
1 red onion, halved and sliced thinly
100ml sour cream
100g mixed salad greens
Small handful of whole mint leaves
Small handful of whole parsley leaves
100g sugar snap peas
2-3 spring onions
6-8 pickles, sliced thinly
6-10 pickled yellow chillies, sliced or whole
2 green tomatoes, sliced
Juice from 1 lemon
Salt, to season
METHOD
Firstly, let’s prepare our aioli. Into a food processor, add all aioli ingredients except for oils and vinegar and pulse a few times until combined. Now with the motor running, slowly (go slowly!) drizzle your olive oil in, letting it emulsify as it blitzes. Continue to slowly add olive oil until it’s all in, and then repeat this with the neutral oil. You should have a nice thick aioli at this stage. If it’s feeling too thick, which it often will, loosen it up by adding a little bit of white wine vinegar and blitzing again until it reaches a nice creamy consistency. Set aside.
In a bowl, combine your shredded cooked chicken meat with half your aioli and sour cream, along with the juice of half your lemon. Mix well. Add more aioli and sour cream, to your taste, depending on how creamy you want the chicken to be.
Finely slice your sugar snaps and spring onions and add to a bowl with your mixed salad greens, mint leaves and parsley leaves. Squeeze the juice from the other half of your lemon over the top and season with a little salt. Toss together well.
Prepare your other toppings, pickles, red onion, green tomatoes and chillies.
Slice your bread. Butter if you want to, don’t if you don’t. Top one side with your creamy chicken, lemony greens, pickles, chillies, tomato and red onion. Place the other slice of bread on top and enjoy!