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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.