If you’re feeling lazy, use your favourite good quality store-bought mayonnaise and a ready roasted chicken. I won’t tell a soul.
For the sandwich:
- 2 chicken breasts, bone in and skin on
- 15 ml olive oil
- salt & pepper
- about 1/2 cup (125 ml) home-made mayonnaise (see below)
- about 1/2 cup (125 ml) finely chopped herbs (I used a mixture of parsley & chives)
- 1 medium size sweet & tangy dill cucumber, finely chopped (optional)
- a squeeze of fresh lemon juice
- 4 slices of sourdough bread (I use the middle of a round loaf to get the largest slices possible)
- butter for spreading
For the mayonnaise:
- 1 whole free range egg, as fresh as you can get
- 1 egg yolk
- 30 ml lemon juice
- 10 ml Dijon mustard
- salt and pepper to taste
- 3/4 cup (180 ml) canola oil
- Pre-heat the oven to 220 C.
- Place the chicken breasts skin side up on a baking sheet lined with baking paper. Use a pastry brush to coat them with olive oil, then sprinkle generously with salt & pepper (I sometimes use a Cajun spice when I’m in the mood for a kick). Roast in the oven for 15-20 minutes, or until the skin is golden and the thickest part of the breast is just cooked (juices should run clear). Leave to cool for at least 15 minutes.
- Remove the roasted chicken from the bone, then cut the meat into chunky slices. If the skin is nice and crispy, I like to leave the skin on – it adds a whole lot of flavour. Place the chicken slices/chunks in a mixing bowl, then add the mayonnaise and herbs and mix well. Season with a little extra salt & pepper and a squeeze of lemon juice.
- Butter the slices of bread on both sides, then fill each sandwich with a generous amount of filling. Use a hot griddle pan (or normal pan) to toast the closed sandwiches on each side until they’re crisp and golden – press down gently on the sandwich using an egg lifter, while toasting. Serve at once.
Method for mayonnaise: Using a stick blender and tall cup, or a food processor, add the eggs, lemon juice, mustard, and salt & pepper. Give it a good whizz, then start adding the oil in a very thin stream while blending. Continue to blend until you get a thick, creamy consistency. Use immediately or store in a closed container in the fridge for a few days.