Chicken and Avocado Mayonnaise Sandwiches
Photography Manja Wachsmuth.
Chicken sandwiches are eternally popular and often the first item to disappear when handed around. The key is well-buttered bread, which prevents any filling from soaking in and making the bread soggy.
INGREDIENTS
1 rotisserie or roasted chicken
2 spring onions, very finely sliced
16 slices sandwich bread (I used Molenberg wholegrain)
butter at room temperature, for spreading
Mayonnaise
¾ cup mayonnaise
1 teaspoon Dijon mustard
1 ripe avocado
small bunch coriander, chopped
1 clove garlic, crushed
finely grated zest 1 lime
2 tablespoons lime juice
1 tablespoon Tabasco Green Jalapeño sauce (optional)
sea salt and ground pepper
METHOD
Mayonnaise: Place all the ingredients in a food processor and process until smooth. Season well.
Filling: Remove all the meat from the chicken, discarding the skin, bones and fat. Chop finely and place in a bowl with the spring onions. Add the mayonnaise and gently fold everything together.
To assemble: Cut the crusts off the bread and butter each slice. Place a spoonful of the filling diagonally across the bread then roll up corner to corner. Cut in half and arrange the sandwiches, cut side down, on a serving platter. Makes 32 halves or 16 whole sandwiches.
Cook’s Tip: If making ahead of time, cover with a damp tea towel to ensure they don’t dry out. I have tied a long piece of chive around each sandwich, but this is only for garnish.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.