We LOVE these sandwiches so much that they need a shout-out. Another fantastic recipe from Aussie food stylist, author and magazine editor Donna Hay (we just renewed our magazine subscription). These little beauties guarantee no leftovers at any party, in fact take the recipe with you as you will be asked to share, we guarantee it!
- 12 slices white bread
- Butter for spreading
- 2 cups (320g) chopped cooked chicken
- ¾ cup (225g) whole-egg mayonnaise
- 2 tbsp lemon juice
- 2 tbsp chopped basil leaves
- 2 tbsp shredded mint leaves
- Salt and pepper
- Extra mayonnaise and finely chopped chives
Place the chicken, mayonnaise, lemon juice, basil, mint, salt and pepper in a bowl and mix to combine. Spread one side of each bread slice with butter. Divide chicken mixture between half the bread slices and top with remaining bread. Cut sandwiches into small triangles and brush one side with the extra mayonnaise. Press the mayonnaise into the chives to serve. Makes 24.
Sunday mornings are a pretty lazy time for Planet Elldrew, it’s the one day of the week that we like to move slowly. Really slowly. We also like to have a really nice breakfast and enjoy the luxury of having no time pressure and being able to linger in the kitchen preparing something more exciting than a slice of toast or a cereal bar. So we’re always overjoyed to come across a recipe that just says “make me, and make me for a Sunday breakfast, and sod the fat content because you’re going to make me, and then you’re going to do something physical to counter the fat”.
Britain had the dress rehearsal with The Royal Wedding in 2011 so Planet Elldrew are especially looking forward to The Queen’s Diamond Jubilee Celebrations next weekend. Not just because we get to have 4 days out of the office, but it will be another chance to catch-up with friends and celebrate all things British.