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. For something a little more unusual, try his Pinwheel Sandwiches.
Makes 6 rounds (or 24 small sandwiches)
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.
For more luxurious sandwiches, add 2 tablespoons sour cream and 2 tablespoons chopped fresh pistachios to the filling.
To Make Egg Sandwiches: substitute 3 - 4 boiled chopped eggs for the chicken. Add some finely shredded rocket or watercress leaves for a peppery zing; or sprinkle eggs with a little cayenne pepper.
To Make Home-Made Mayonnaise: place 2 egg yolks, 1 teaspoon lemon juice or white wine vinegar, 1 teaspoon Dijon mustard and a pinch of salt in a blender. Blend for a few seconds. With motor running, slowly drizzle in 250ml (1 cup) extra virgin olive oil (or a mixture of olive oil and vegetable oil). When all the oil has been incorporated, add 1 tablespoon hot water, and a little extra lemon juice and Dijon mustard to taste. Season with salt and pepper and blend well.
"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."