Feeling a little fancy? Make these adorable Chicken and Tarragon Sandwiches. Start by poaching chicken, once cooked and cooled dice the chicken and add mayonnaise, lemon zest and juice and fresh tarragon.
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.Â
