½ lemon 50 gmpitted green olives, finely chopped¾ cupmayonnaise 1roast chicken, skinned, boned and sliced thinly6 slices white bread1 head (140g)baby endive, trimmed, washed and coarsely chopped6 sliceswholemeal or rye bread, lightly spread with butter
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.
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.