These are the sandwiches that I get asked to bring to a party or BBQ… and they always go down a treat . Yes they are on white bread, you could choose any bread you like, but to me white bread and real butter and the perfect roast chook is just such a wonderful combination. I think it takes me back to my childhood. So these are really simple and sometimes if we have had a big day and don’t feel like cooking, its a BBQ chicken from the chicken shop, and all chopped up with our favourite mayonnaise and some chives, salt & pepper, slap it between two pieces of bread and you are satisfied.I first tasted these delicious sandwiches from a friend of mine who brought them to my baby shower nearly 8 years ago. They have been on my rotating list of go-tos ever since. The roasted almond slivers are my favourite crunch.
Use left over roast chicken, or I also poach 2 chicken breasts and shred the meat while its still warm, toss it in the mayonnaise and season.
Of course you can use any bread you like, I make these for my mum who is Gluten free on gluten free bread, they also make great open snacks on rice cakes or crackers.
Photography by Andre Martin
recipe and styling by Sydney Food stylist Jane Collins
Chicken and roasted almond sandwiches
Prep time – 10 minutes
cooking time 15 minutes
2 chicken breasts from a roast chicken ( I leave the skin on ) kaffir lime roast chicken
1/4 cup mayonnaise I use kewpie mayonnaise
2 Tbsp slivered almonds, roasted
2 Tbsp chopped chives
sea salt & cracked black pepper
1 loaf thick sliced white bread ( or sliced bread of your choice )
butter for spreading
1 Cut or shred the chicken breast into small pieces. Combine in a medium bowl with mayonnaise, almonds and chives, season with salt and pepper.
2 Butter each slice of bread and top with a few spoonfuls of the chicken mixture. Top with a bread slice and cut off the crusts. Cut into strips.
3 Place onto a platter and serve.
Sizzle tip– Place the almonds on a tray lined with baking paper and Roast the almonds in a moderate ( 180 c°) oven for 10-12 minutes till lightly golden. Allow to cool and place into chicken mixture. You can roast a few almonds at a time, and just use the required amount. Place the unused almonds into an air tight container for up to a couple of weeks.