Chicken Sandwiches

Chicken sandwiches with ingredients, @intothesauce, Into the Sauce, Tori Falzon, #intothesauce

Chicken sandwiches with aioli, celery, dill, parsley, butter, salt, yum! A crowd pleaser that never disappoints at my weekend lunch parties. 


    For the aioli:

    • 3 egg yolks
    • 25g lemon juice
    • 2 cloves garlic, minced
    • 50g extra virgin olive oil
    • 100g vegetable oil (or another neutral oil)

    For the sandwiches:

    • 1 rotisserie chicken, shredded and chopped (keep some of the thin dark skin and chop that up in the mix too)
    • 3 small stalks finely chopped celery
    • ¼ red onion, finely chopped
    • Large bunch dill, finely chopped
    • Small bunch parsley, finely chopped
    • Salt flakes and black pepper
    • Butter
    • 1 - 1½ loaves buttered Abbott’s Bakery light rye bread

    Serves 4+ as a starter/snack


    1. To make the aioli, whisk together egg yolks, lemon juice, garlic and a pinch of salt.
    2. Whilst whisking, slowly drizzle in oil.
    3. Taste and season, then whisk in water or lemon juice (to taste) until the consistency thins out a little.
    4. For the sandwiches, combine all ingredients, taste and season.
    5. Assemble sandwiches (butter one side), remove crusts, cut into 3 rectangles each. Try not to eat them all before your guests arrive.

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