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

Roast chicken, lemon and green olive sandwiches

Australian Gourmet Traveller fast food recipe for roast chicken, lemon and green olive sandwiches

Little egg and anchovy tarts topped with celery salad — Omelette sandwiches with sorrel cream and prawns

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

Ingredients

Method

Main

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