Chicken sandwiches are an all-time favourite for finger lunches, cocktail parties, suppers, wakes and just for a light meal.
Recently I was having dinner with a couple of friends when for some reason the conversation turned to what food we would like at our wakes and we all agreed that there had to be a selection of tasty sandwiches and that whoever was still around would take it a upon themselves to make the sandwiches. If I have to make the
sandwiches I know they will include these chicken salad ones which would have the crusts removed and be cut into either fingers or
On this occasion I was making the sandwiches for a light summer meal, so decided to prepare them Venetian-style.
In Venice they are called tremezzini which Marcella Hazan says translates as “a little something held in between”. This name was coined in Venice to replace the foreign word “sandwich”. These are, however, a particular kind of sandwich – made and presented in a special way. The first distinctive characteristic is that both the bread and filling should be soft and in Venice traditionally white bread is always used. They are always cut diagonally and presented with their cut side facing outwards so that it is easy to identify filling.
To make tramezzni, place the filling as a mound in the centre of one slice of bread then covered with a second slice. To cut, hold the knife diagonally across the bread, then place your other hand over it with your fingertips holding down the bread at the corners so that the filling is not flattened, slice diagonally to make two tremezzini.
Scrumptious Chicken Salad Sandwiches
Buttering the bread helps hold the sandwiches together. For these
sandwiches butter the slice which tops the lettuce, there is no need to butter the side of the bread which tops the chicken salad filling as the
filling has mayonnaise in it and this will adhere to the bread.
Makes 40 triangle sandwiches, 30 finger sandwiches or 20 half sandwiches
1 loaf white or wholemeal sandwich bread
1 small soft leaved lettuce, leaves separated
CHICKEN SALAD FILLING
1 medium free-range chicken
3 tbsp finely chopped flat-leaf parsley
2 tbsp snipped chives
1 tbsp finely chopped fresh dill
1 cup bought good quality egg mayonnaise
2 tbsp lemon juice
salt and freshly ground black pepper, to taste
1 To make chicken salad filling, poach chicken as described in recipe for Chicken & Celery Salad. When cold remove skin and
discard, then remove meat from the bone and dice.
2 Place chicken, parsley, chives and dill in a bowl and mix to combine.
3 Combine mayonnaise, lemon juice, salt and pepper, then pour over chicken mixture and toss gently.
4 To make sandwiches, lightly spread one side of half the bread slices with butter. Top with lettuce leaves and a generous amount of the chicken salad filling. Finally cover with remaining bread slices. Pile two or three sandwiches together, cut off crusts, then cut sandwiches diagonally into quarters for triangle
sandwiches, crossways into thirds for finger sandwiches or in half for larger sandwiches.
MY FAVOURITE SANDWICH FILLINGS
- Ham, Lettuce & Egg Salad
- Cucumber, Radish & Mint
- Lettuce & Chicken Salad (this one)
- Fresh Tomato, Herb & Lettuce
USEFUL SANDWICH MAKING TIPS
- Typically a loaf of sandwich bread has 21 slices of bread and two crusts, while a loaf of toast bread has 17 slices and two crusts.
- An electric knife is useful for cutting sandwiches.
- Sandwiches are best made on the day they are to be eaten. To store, wrap tightly in plastic food wrap and store in the
refrigerator until required.
Happy cooking and eating.
Recipe by Rachel Blackmore
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