The classic chicken sandwich with home-made mayonnaise
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- Abigail Donnelly
- 4
- Easy
- 25 minutes
- Elgin Vintners Sauvignon Blanc 2008
- Buy Ingredients Here
Ingredients
- 1 rotisserie or roasted free-range chicken, shredded
- Sea salt and freshly ground black pepper
- 1 farmhouse loaf, thickly sliced
- 4 ripe tomatoes, thinly sliced
- 1 red onion, thinly sliced
- ½ cup basil, rinsed
- For the home-made mayonnaise
- 1 free-range egg
- 2 t Dijon mustard
- 2 cloves garlic, crushed
- Sea salt and freshly ground black pepper
- 250 ml sunflower oil
- 1 T lemon juice
Cooking Instructions
Add the shredded chicken to a bowl with the mayonnaise and mix with a little seasoning.
Spoon onto rounds of the toasted farmhouse loaf and top with another slice of toast.
Stack the tomato and onion to form a tower effect and top with fresh basil leaves.
Season to taste and serve alongside the sandwich.
To make the home-made mayonnaise:
Add the egg, mustard, garlic, seasoning (to taste) and lemon juice, to a blender and blend until combined.
With the motor still running, slowly pour the oil, in a thin, steady stream, into the mixture until it becomes thick and creamy.
Cook's note: Follow our recipe for perfectly succulent roast chicken made at home. This sandwich is also great for lunchboxes and picnics.
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