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Chicken, tarragon and walnut sandwich

Name: Chicken and walnut sandwich recipe
Yield: 10
Ingredients: 6 sprigs thyme; 20.00 ml black peppercorns; 20.00 ml salt flakes; 2 bay leaves; 2 (250g each) chicken breasts; 50g walnut; 8 thick slices white bread, crusts removed; Salted butter, at room temperature; 40.00 ml Dijon mustard; 150g mayonnaise; Finely grated zest and juice of 1 lemon; 50.00 ml finely chopped chives; 50.00 ml tarragon

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by Dominic Smith

Oct 23, 2024

It wouldn't be a picnic without classic finger sandwiches, and this easy recipe proves just how simple it is to create this lunch staple. The key to making a good finger sandwich is using thick slices of fluffy and spongy white bread which will hold its shape when the fillings are added. In this chicken and walnut sandwich recipe, a tangy lemon mayonnaise is lathered on both sides of the bread, offering a creamy base for the herby mustard chicken filling. Vibrant, fresh, and comforting, this elegant chicken sandwich is an absolute must for your next picnic.

6 sprigs thyme
1 tbs black peppercorns
1 tbs salt flakes
2 bay leaves
2 (250g each) chicken breasts
1/2 cup (50g) roasted walnuts, roughly chopped
8 thick slices white bread, crusts removed
Salted butter, at room temperature
2 tbs Dijon mustard

Lemon mayonnaise

1/2 cup (150g) Kewpie or whole egg mayonnaise
Finely grated zest and juice of 1 lemon
2 1/2 tbs finely chopped chives
2 1/2 tbs tarragon

Method

1.

Place 2 cups (500ml) water in a medium saucepan over medium heat. Add thyme, peppercorns, salt and bay leaves and increase heat to high. Bring to the boil, add chicken, then reduce heat to medium and simmer for 5 minutes. Turn off heat and cover with a lid. Stand for 1 hour, or until chicken is cooked through by residual heat. Once cooked, remove chicken from poaching liquid, discard liquid or save to use as stock, and shred chicken.
2.

Meanwhile, to make the mayonnaise, place all ingredients in a large bowl, season to taste and stir to combine. Add chicken and walnuts to mayonnaise mixture, season and toss until combined.
3.

To assemble sandwiches, spread 1 side of each slice of bread with butter. Spread mustard over butter on half of the slices of bread. Divide chicken mixture between mustard slices of bread and spread evenly and flat. Sandwich, butter-side towards chicken, with remaining slices of bread. Halve each sandwich lengthways and arrange on a platter to serve.