Race Day Sandwiches - Elizabeth Peddey School of Cookery and Gastronomy
Knowing how to make a delicious sandwich is an indication of someone who understands balance of flavour and texture of ingredients. Knowing how to make a decent chicken sandwich will always hold you in good stead, whether preparing them for a picnic for the races or for an elegant but satisfying party tray, it is a skill well worth nailing!
Chicken Sandwiches, Sandwiches
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Race Day Sandwiches

07 Nov Race Day Sandwiches

RACE DAY SANDWICHES

Knowing how to make a delicious sandwich is an indication of someone who understands balance of flavour and texture of ingredients.

Knowing how to make a decent chicken sandwich will always hold you in good stead, whether preparing them for a picnic for the races or for an elegant but satisfying party tray, it is a skill well worth nailing!

I have packed these sandwiches in school lunch boxes (with an ice brick), eaten them with a glass of wine with spouse or friends when meeting at the opera or theatre, and wrapped them up into a basket with a thermos flask of tea for a road trip adventure.

Calling in on friends, managing an impromptu party at yours, catering for a simple wedding? – Race Day Sandwiches will always fit the bill!

In this recipe, I show you how to prepare the chicken from scratch, this is the best and you get the added bonus of delicious chicken broth, if however you have leftover chicken to use or you simply prefer to pick up a rotisserie chicken – by all means go right ahead.

INGREDIENTS

1 packet Firm white or wholemeal bread, sliced for sandwiches, or even better a sliced sandwich loaf from  Philippas

1 kg Chicken breast

OR

1.8 kg Whole chicken

bayleaf

2 tablespoons Sea Salt

6 Black peppercorns

Celery or celery leaves

Carrot

Onion

OR

2 Rotisserie chicken with stuffing

500 mls Helmans or SW Mayonnaise

Salted Butter, softened to room temperature

freshly ground pepper

METHOD

1.

To cook the chicken:

Place the chicken, bayleaf, salt, black pepper corns, celery leaf, carrot and onion in a large pot.

Cover with cold water and gently bring to a simmer.

Using a metal spoon, scoop off any froth that comes to the top.

Once the water begins to bubble, reduce the heat to a simmer and continue cooking for about 10 more minutes, remove the pan from the heat, keep covered and allow the chicken to finish cooking- resting in the hot water.

When cooked through, remove the chicken from the broth, and strain the broth into a clean bowl through a fine wire strainer. Reserve the broth for later use.

When cool enough to handle, carve and slice the chicken into strips

Cut the skin into fine strips

Toss the chicken and skin together.

Refrigerate to cool

2.

If using a cooked chicken:

Simply carve the chicken, and cut the flesh into strips

Finely slice the chicken skin and the stuffing, toss together and combine well

Refrigerate to cool.

3.

Combine the prepared chicken and about 1/3 of the Mayonnaise in a large bowl:

Keep adding more mayonnaise to the mixture until you have the right texture.

Season well with salt and freshly ground black pepper

4.

Arrange the slices of bread on a clean flat surface:

Butter with softened butter

5.

Assemble the sandwiches:

Spoon the filling onto alternate slices of bread

Cover with a butter sliced

6.

Pack for Storage:

Wet a clean tea towel or large cloth and wring out well.

Line this with a dry tea towel

Stack the uncut prepared sandwiches onto the dry tea towel, wrap securely and store carefully in the refrigerator

7.

When ready to serve, pack or transport the sandwiches:

Use a sharp bread knife to remove the crusts

Cut into triangles

Arrange on a platter

Servings: 10 Rounds of Sandwiches

Source

Elizabeth Peddey