Chicken and Rocket Club Sandwiches

(yields 24 cocktail size club sandwiches)

 

It is important with small sandwiches to be generous with the filling but also with the butter and mayonnaise.  Butter and mayonnaise act as a sealant on the bread to prevent the bread becoming soggy.

 

INGREDIENTS

250g chicken breast(skin on, bone out)

45ml (3 tbsp) mayonnaise

15ml (1 tbsp) Dijon mustard

3 tbsp finely chopped celery

3 tbsp finely chopped parsley

3 tbsp finely sliced spring onions

½ tsp Maldon sea salt

¼ tsp freshly ground black pepper

12 slices white sandwich bread

6 slices brown sandwich bread

200g butter (softened)

240g Sandwich Mayonnaise

extra Maldon sea salt and freshly ground black pepper

18-24 leaves rocket (washed and dried)

  

 

METHOD

Pre-heat oven to 180°C. Lightly grease a roasting tray with butter or baking spray and place chicken, skin side up, in tray.

Cover chicken with milk and cover tray with aluminium foil.

Bake chicken for 30 minutes or until juices run clear.

Remove chicken from cooking liquid and refrigerate until cold. Discard cooking liquid.

Remove skin from chicken. Cut chicken into slivers and place into a bowl.

Add mayonnaise, mustard, celery, parsley, spring onions, salt and pepper and combine with a wooden spoon. Check for seasoning.

On a clean work surface lay all bread slices in 3 rows of 6 with brown bread in the middle row.

Butter all bread slices and spread with Sandwich Mayonnaise.

Generously spread 1^st row of white bread slices with chicken mixture.

Season with salt and pepper and cover with a slice of brown bread, with butter/mayonnaise facing downwards.

Butter top side of brown bread and spread with Sandwich Mayonnaise.  Cover with rocket and top with final slice of white bread.

Using an electric knife remove all crusts and cut sandwich into 4 triangles (halves for lunch size).

Serve immediately or cover with plastic wrap and store in refrigerator until ready to serve.

 

 

Tomato, Prosciutto and Basil Sandwiches

(yields 24 club sandwiches)

 

Prosciutto is a particularly delectable and luxurious sandwich filling.  There are attempts to produce it in New Zealand but they’re a long way off the genuine Italian version.  To make these sandwiches very special seek out a store which sells Italian prosciutto such as La Bella Italia in Petone.

 

 

INGREDIENTS

350g-500g (3-5) tomatoes (ripe but firm)

18 slices sandwich bread

200g butter

240g Sandwich Mayonnaise

Maldon sea salt

freshly ground black pepper

120g-140g (12) prosciutto slices

24-36 basil leaves (washed & dried)

 

 

METHOD

With a sharp serrated knife slice tomatoes into 4 or 5 thick rounds, discarding the 2 ends.  Place tomato slices in a single layer between paper towels and leave for 5-10 minutes to remove excess moisture.

On a clean work surface lay bread slices in 3 rows of 6.

Butter each slice of bread and spread with Sandwich Mayonnaise.  Top with tomato slices, season with salt and pepper and cover with second slice of bread with butter/mayonnaise side downwards.

Butter top side of bread and spread with Sandwich Mayonnaise.  Top with two slices of prosciutto and 4-6 basil leaves.  Top with final slice of bread.

Using an electric knife remove all crusts and cut sandwiches into 4 squares and triangles.

Serve immediately or cover with plastic wrap and store in refrigerator until ready to use.

 

 

Hot-smoked Salmon and Endive Sandwiches

(yields 24 club sandwiches)

 

Hot smoked salmon (as opposed to cold smoked salmon) is flaky and very moist and is always sold unsliced.  There are two varieties of endive, which is a type of lettuce, (as opposed to Belgian Endive) commonly grown in New Zealand.  If you can’t find endive use another green lettuce but I admire endive’s mildly nutty, firm leaves.

 

INGREDIENTS

260g (1½ cups) hot smoked salmon

45ml (3 tbsp) mayonnaise (could be Sandwich Mayonnaise)

1 tbsp prepared horseradish

1 tbsp finely chopped chives

½ tsp Maldon sea salt

¼ tsp freshly ground black pepper

juice of 1 lemon

18 slices white bread

200g butter

240g Sandwich Mayonnaise

extra Maldon sea salt and freshly ground black pepper

30g (about 20 leaves) endive (washed and dried)

 

METHOD

Break salmon into chunky flakes.

Into a small bowl place salmon, mayonnaise, horseradish, chives, salt, pepper and lemon juice and combine gently with a wooden spoon.  Check for seasoning.

On a clean work surface lay all bread slices in 3 rows of 6.

Butter all bread slices and spread with Sandwich Mayonnaise.

Generously spread 1^st row of bread slices with salmon mixture.

Season with salt and pepper and cover with 2nd slice of bread with butter/mayonnaise facing downwards.

Butter top side of bread and spread with Sandwich Mayonnaise.  Top with endive and final slice of bread.

Using an electric knife remove all crusts and cut sandwiches into 4 squares or triangles.

Serve immediately or cover with plastic wrap and store in refrigerator until ready to serve.

 

Photo Credit: Murray Lloyd