Lunch in style this weekend with these creamy chicken & tarragon ribbon sandwiches, dipped in chives for a fancy twist.
Makes 16
Place chicken stock, 1 bunch tarragon, celery, onion, peppercorns, and bay leaf in a large, deep frying pan and bring to the boil. Add chicken, 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 mayonnaise, lemon zest, lemon juice, and extra tarragon. Season with sea salt and pepper.
Spread half the bread slices with 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 chopped chives. Serve.
