Peter Rowland's Australian Chicken Salad Sandwich
Created by dienia b on October 21, 2023
- Servings: 8
- Prep Time: 60m
- Cook Time: 0m
- Recipe #41774
Ingredients
- Mayonnaise
- 2 egg yolks, (room temperature)
- 2 teaspoon lemon juice
- 2 teaspoons Dijon mustard
- 1/2 cup olive oil
- 1/2 cup vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon water, hot
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh chives, minced
- Sandwich
- 3 pounds cooked chicken breast, chopped fine, (poached)
- 1/2 cup butter
- 1 tablespoon Dijon mustard
- 16 ounces white bread, crusts cut off
How to Make
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Step 1: Mayonnaise:
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Step 2: Put the egg yolks, 1 teaspoon lemon juice ,mustard and a pinch of salt and pepper in a blender and blend for a few seconds.
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Step 3: With the motor running, slowly drizzle in the oils and when it has all been incorporated, add 1 tablespoon hot water and remaining lemon juice and mustard.
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Step 4: Season with salt and pepper to taste.
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Step 5: Add more mustard or lemon juice according to taste.
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Step 6: Add parsley and chives blend until just mixed.
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Step 7: Sandwich:
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Step 8: Cut crusts off.
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Step 9: Mix mustard and butter.
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Step 10: Lightly coat bread on one side.
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Step 11: Mix mayonnaise and chicken until it hold together but not goopy.
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Step 12: Place on the buttered slice put other slices and cut diagonally and then diagonally again repeat.
Nutritional Facts
- Serving Size: 1 (337.1 g)
- Calories 850.4
- Total Fat - 60.2 g
- Saturated Fat - 17.3 g
- Cholesterol - 1097.9 mg
- Sodium - 636.1 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 1.7 g
- Sugars - 3.3 g
- Protein - 45.2 g
- Calcium - 252.2 mg
- Iron - 8.1 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.5 mg