Ingredient List

• Makes 6 rounds (or 24 small sandwiches)
• 1/2 chicken breast (about 300g), poached and diced
• 1/2 cup home-made mayonnaise
• 3 teaspoons freshly chopped flat leaf parsley
• 3 teaspoons finely chopped chives
• Salt and pepper, to taste
• 12 slices white toast bread
• Softened butter

These sandwiches have been Peter Rowland’s signature finger food offerings at the Melbourne Cup for many years now. Use a good quality commercial mayonnaise (such as S&W) or make your own.

Combine the chicken, mayonnaise and herbs in a bowl. Mix well to combine and season to taste. Butter the bread, trim the crusts. Spread the filling over six slices, press down a buttered slice and cut into quarters.

To make the mayonnaise: place 2 egg yolks, 1 tsp lemon juice or white wine vinegar, 1 tsp Dijon mustard and a pinch of salt in a blender. Blend for a few seconds. With motor running, slowly drizzle in 250ml (1 cup) virgin olive oil (or a mixture of olive oil and vegetable oil). When all the oil has been incorporated, add 1 tbsp hot water, 1 tsp lemon juice or white wine vinegar and 1 tsp Dijon mustard. Season with salt and pepper.

Tip: shredded rocket leaves or watercress would make a good peppery addition to these sandwiches. A pinch of hot paprika or cayenne will also add a little spice.

“Everyone loves these sandwiches. We made them for my daughters christening. My cousin was standing in front of them on the day, one in each hand, ‘Hey Claude, have you tasted these sandwiches? They’re wicked’. Yes Arnham, I made them. Thanks! I want to give them a 5 star rating.”

Thanks, Claudine