Name: Roast chicken, lemon and green olive sandwiches
Yield: 18
Ingredients: ½ lemon; 50 gm pitted green olives, finely chopped; ¾ cup mayonnaise; 1 roast chicken, skinned, boned and sliced thinly; 6 slices white bread; 1 head baby endive, trimmed, washed and coarsely chopped (140g); 6 slices wholemeal or rye bread, lightly spread with butter

Ingredients

½ lemon

50 gm pitted green olives, finely chopped

¾ cup mayonnaise

1 roast chicken, skinned, boned and sliced thinly

6 slices white bread

1 head baby endive, trimmed, washed and coarsely chopped (140g)

6 slices wholemeal or rye bread, lightly spread with butter

Method

Main

1.Finely grate rind of ½ lemon into a bowl, add olives, mayonnaise and chicken and combine well. Add juice of ½ lemon to mayonnaise mixture, season to taste and combine well.

2.Spread bread with chicken mixture, top with endive, then cover with buttered bread slices and, using a serrated knife or an electric knife, trim crusts and cut each sandwich into 3 fingers. Cover with a damp tea towel and refrigerate until ready to serve.

Styling by Sophia Young