Classic Chicken Ribbon Sandwiches |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe makes 8 sandwiches (24 ribbons). The filling can be made a day ahead; add the almonds just before assembling. The sandwiches can be made up to six hours ahead. Ingredients:
250 ml chicken stock |
250 ml water |
500 g chicken breast fillets |
2 small stick celery, chopped finely |
25 g almonds, sliced and toasted |
60 sour cream |
100 g real mayonnaise or 100 g whole egg mayonnaise |
2 teaspoons lemon juice |
1 tablespoon fresh parsley leaves, finely chopped |
salt and pepper |
16 white bread, thick slices |
Directions:
1. Ring stock and water to the boil in a small, shallow frying pan; add chicken, simmer gently, uncovered, for about 15 minutes or until chicken is just cooked through, turning halfway. Remove from heat; cool. Chop chicken coarsely and transfer to a medium bowl.
2. Add remaining ingredients, except bread, to chicken; stir until combined. Divide mixture evenly among 8 slices of bread. Top with remaining slices.
3. Slice the crusts from the sandwiches and cut each sandwich into 3 ribbons.
4. Not suitable to freeze. Not suitable to microwave.
5. Cook's note.
6. To keep sandwiches fresh when making ahead, sprinkle the top of them with shredded lettuce, then cover tightly with plastic wrap.
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