"On day one we start by roasting a Chicken. On day two we make a Roast Chicken Salad Sandwich. We share our recipe for homemade mayonnaise to make a deliciously moist sandwich."
Roast Chicken Salad Sandwich
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Prep time: 15mins
Cook time: 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 cups cold roast chicken
- 1/2 cup mayonnaise
- 2 tablespoons capers, chopped
- 1 tablespoon caper juice
- 2 tablespoons dill relish
- 3/4 cup chopped celery
- chopped green onions
- salt and pepper to taste
- 6 tablesp soft butter
- 8 thick slices crusty bread
- 1/2 cup thinly sliced radishes
- butter lettuce leaves
Method
Step 1
Pull the meat off the chilled roasted chicken, discarding the skin and bones. Place the meat in a food processor and quickly pulse to finely chop the chicken meat. Our recipes calls for 4 cups of chopped chicken meat.
Step 2
Place the chopped chicken in a large bowl and add the mayonnaise, capers, caper juice, dill relish, celery and greens onions and mix to combine. Add additional mayonnaise as needed to make a creamy chicken salad. Season with salt and pepper.
Step 3
Butter one side of each slice of bread. Heat a skillet over medium heat and toast the bread, butter side down, until golden, about two minutes.
Step 4
To assemble the sandwiches, place one piece of bread, buttered side down for the bottom layer. Add some butter lettuce, then a layer of sliced radishes. Spoon some of the chicken salad on top of the radishes, then top with a slice of bread, toasted side up. Serve with chips and fresh radishes or pickles.