Savory Sandwiches

15 ingredients
6 steps

Ingredients

  • None None FOR THE CHICKEN AND CELERY FILLING
  • 1 None boneless skinless chicken breast
  • 1 slice lemon
  • None None A few black peppercorns
  • 2 sticks celery
  • 2 tbsp mayonnaise
  • None None FOR THE MINTED PEA FILLING
  • 1 cup frozen peas
  • 3 tbsp chopped fresh mint
  • 2 tbsp mayonnaise
  • None None FOR THE SANDWICHES
  • 12 slices white sandwich bread
  • 12 slices whole wheat sandwich bread
  • 12 tbsp (1 1/2 sticks) butter, softened
  • None None Curly-leaf parsley, to garnish

Directions

  1. 1
    For the chicken and celery filling, place the chicken breast, lemon and peppercorns into a small saucepan and cover with cold water. Bring slowly to a boil. Reduce heat to low; cover and simmer for 1 min. Remove from the heat. Leave the chicken breast to cool in the water, then drain it (keep the water for another use - such as a light chicken stock).
  2. 2
    Finely chop the celery and chicken. Mix with the mayonnaise to a spreadable paste. Season to taste with salt and pepper.
  3. 3
    For the minted pea filling, place the frozen peas into a small saucepan with 1/4 cup water. Bring to a simmer. Cook for about 5 mins until the peas are tender. Drain off any water and leave to cool. Puree the peas in a small food processor with the chopped mint and the mayonnaise. Season to taste with salt and pepper.
  4. 4
    Spread each slice of bread with butter right to the edges, even though you will be trimming the crusts. Spread on a decent layer of butter (not lavish, but visible) as it waterproofs the bread and stops the fillings from making it soggy.
  5. 5
    Use the chicken and celery filling in the whole wheat bread and the minted peas in the white bread. Trim off all the crusts and cut each square sandwich into 4 triangles.
  6. 6
    Garnish with curly parsley. Cover with a damp cloth until ready to serve.

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