Sandwich Recipes

Open Chicken Sandwiches

These tasty sandwiches are good as a snack on their own or they can be served as part of a picnic spread.

Serves 6

Ingredients

6 thick slices of bread or a large French stick cut lengthways, then cut into 6 pieces and buttered
3 hard-boiled (hard-cooked) eggs, the yolk sieved & the white chopped
25 g/1 oz/ 2 tbsp butter, softened
2 tbsp English mustard
1 tsp anchovy essence (extract)
250 g/9 oz/2 cups grated Cheddar cheese
3 cooked, skinless chicken breasts, chopped finely
12 slices each of tomato and cucumber
pepper

Method

Remove the crusts from the bread (optional).
Reserve the yolk and the white seperatly from 1 egg.
In a large bowl, mix the remaining egg with the softened butter, English mustard and anchovy essense (extract) and season well with pepper.
Mix in the grated Cheddar cheese and chicken and spread the mixture on the bread,
Make alternate rows of the egg yolk and the egg white on top od the chicken mixture.
Arrange the tomato and cucumber slices on top of the egg and serve

Cook's Tips

To soften butter, let it stand at room temperature for 30 minutes or, if you are short of time, cream it in a bowl with a fork. Alternatively, there are now varieties of soft butter available from supermarkets.

If you prefer a less spicy flavour, use a milder mustard. Add mayonnaise if wished and garnish with watercress.

Variation

Add 50 g/1.75 oz finely chopped grilled (broiled) bacon to the chicken and cheese mixture for a crunchier texture.