Chicken and Avocado Sandwiches

  • Chicken and Avocado Sandwiches

Chicken and Avocado Sandwiches


( makes 21)

Generally we portion sandwiches before we refrigerate but in this recipe to obtain a neater finish and easier to eat sandwiches we like to remove crusts and portion after they have been refrigerated.

1 medium-sized chicken (boiled or purchased cooked) (skinned, meat removed and cut into bite-sized pieces (alternatively use 4 skinless, boned, chicken breasts tossed in olive oil and cooked at 180°C for 20 minutes or until juices run clear)
1 cup Sandwich Mayonnaise 
2 tbsp freshly chopped Italian parsley leaves
1 cup thinly sliced celery
1/2 cup pine nuts (place in 150°C oven for 5 minutes or until lightly roasted)
1/4 tsp flaky sea salt
1/8 tsp freshly ground black pepper
1 loaf brown sliced sandwich bread ( you actually need only 14 slices bread)
7 tbsp butter (chopped and softened)
2-3 ripe avocados (peeled, stoned and thinly sliced) (1/2 lemon squeezed over avocado slices)
7 handfuls rocket leaves (if stalky remove stalks)

Place chicken and mayonnaise into a bowl. Add parsley, celery, pine nuts, salt and pepper and combine.

Using half the bread butter to the edges. Divide chicken mixture generously and evenly over bread. Place 2-3 slices avocado over top and cover with rocket leaves.

Butter remaining bread and place bread buttered side down onto rocket.

Gently press down, place in a container, lay waxed paper on top and cover with a tight-fitting lid. Refrigerate for at least 1 hour or for up to 3 hours.

Remove from refrigerator 30 minutes before serving and, with an electric bread knife, remove crusts. Slice each sandwich into 3 fingers.

Arrange on a serving plate and cover with plastic wrap until ready to serve. Serve within 30 minutes.


Sandwich Mayonnaise


(yields 625ml)




4 egg yolks

1 garlic cloves

Maldon sea salt & freshly ground pepper

2 tsp wholegrain mustard


juice of 1+ 1/2 lemons

62.5ml (1/4 cup) salad oil

437.5ml (1 + 3/4 cups) salad oil



Place egg yolks, garlic, salt, pepper, mustard, lemon juice and the first measure of oil into a food processor with the metal blade fitted. Process until smooth.

Place the remaining oil into a jug and very slowly pour through the feed tube with the machine going.

Taste for seasoning. Store in the refrigerator tightly covered for up to five days.