Lunch in style this weekend with these creamy chicken and tarragon sandwiches, dipped in chives for a fancy twist.
Chicken and Tarragon Sandwich Recipe
Makes 16
Place 1 litre of chicken stock, 1 bunch tarragon, 4 celery stems, chopped, 1 onion chopped, 1 teaspoon of black peppercorns, and 1 bay leaf in a large, deep frying pan and bring to the boil.
Add 3 chicken breasts, remove from heat, and cover with a tight-fitting lid. Let rest for 20 minutes or until chicken is cooked through but still soft and moist.
Remove chicken and let cool. Dice chicken and place in a bowl with 3/4 cup of mayonnaise, lemon zest and lemon juice from 1 lemon, and extra 1 tablespoon extra tarragon. Season with sea salt and pepper.
Spread half the bread slices with extra mayonnaise and top with chicken mixture. Cover with remaining bread slices. With a very sharp serrated knife, remove and discard crusts. Cut each sandwich into 4 triangles. Spread the outside edge of each sandwich with mayonnaise and dip into 1/2 cup chopped chives. Serve.
