Chicken sandwiches with aioli, celery, dill, parsley, butter, salt, yum! A crowd pleaser that never disappoints at my weekend lunch parties.
Chicken Sandwiches
Ingredients
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
Method
- To make the aioli, whisk together egg yolks, lemon juice, garlic and a pinch of salt.
- Whilst whisking, slowly drizzle in oil.
- Taste and season, then whisk in water or lemon juice (to taste) until the consistency thins out a little.
- For the sandwiches, combine all ingredients, taste and season.
- Assemble sandwiches (butter one side), remove crusts, cut into 3 rectangles each. Try not to eat them all before your guests arrive.