Cup Day Chicken Sandwiches


 


Melbourne Cup Day always holds mixed emotions for me. It’s one of the days that I miss my Dad immensely, and his Melbourne Cup winning story is the stuff of legend. Here’s a popular, very indulgent chicken sandwich recipe to commemorate the day.  Great for Christmas Day too!



 

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Cup Day Chicken Sandwiches


  • Author: Samantha Gowing
  • Total Time: 50 minutes
  • Yield: Makes 16-24 points depending on loaf 1x

Description

Here’s a big batch recipe to feed 4-6 people as part of afternoon tea or a picnic – great for Christmas Day too!


Ingredients

Units Scale

For the poached chicken

4 small chicken breasts, skin off
2 carrots, peeled, roughly chopped
2 stalks celery, roughly chopped
1 knob garlic, sliced in half crosswise
3 sprigs fresh tarragon

For the sandwiches *double this batch for 4 chicken breasts

12 chicken breasts poached and diced
1/2 cup fresh cream
1/4 cup milk
3 tsp seeded mustard
3 tsp chives, finely chopped
Salt and pepper, to taste
1 loaf thick sliced white or multigrain bread
1 cup mayonnaise

For the mayonnaise
 Yields about 1.5 cups
4 egg yolks, at room temperature
4 tsp lemon juice
4 tsp Dijon mustard
500ml olive oil
Salt to taste
Cracked white pepper


Instructions

For the poached chicken

  1. Place chicken breasts in a large saucepan together with carrots, celery, halved garlic knob, tarragon and 5 cups cold water. Heat to a very gentle simmer over medium heat, until the poaching stock starts to simmer. Then reduce heat to low and poach for about 10–12 minutes. Use a bamboo skewer or small sharp knife to test – the cooked chicken liquid should run clear.
  2. Remove chicken breasts from the pot, drain on a wire rack over a large empty bowl. Cool before slicing then dicing, then discard poaching liquid and ingredients.

For the mayonnaise

  1. Place the egg yolks, lemon juice, mustard and salt into a blender and blend for a few seconds to combine then slowly drizzle in the oil while the blender motor is running at low speed to emulsify. Season with salt and pepper, adding more mustard or lemon juice according to taste.

To assemble

  1. Combine the chicken, fresh cream, milk, seeded mustard and chives, in a mixing bowl. Season well with salt and white pepper to taste.
  2. Spread sliced bread with the mayonnaise, cut off crusts, then spoon the chicken filling over six slices, flattening with a spoon, place another slice of bread on top. Carefully cut into ribbon sandwiches or 4 point triangles per sandwich.
  3. Serve with a winning ticket!
  • Prep Time: 30
  • Cook Time: 20 mins
  • Category: Cup Day
  • Cuisine: Picnic

Black & white images source


The Princess and the Pauper

 

 

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