Chicken and tarragon open sandwiches

Make these with Paddy Winston's seedy Irish soda bread.

Credit: Alan Benson

• serves

  6

• prep

  10 minutes

• cook

  8 minutes

• difficulty

  Easy

Ingredients

• 1 (about 200 g) chicken breast fillet, sliced horizontally
• 3 spring onions
• 5 black peppercorns
• ½ lemon, juiced
• 2 tbsp good-quality egg mayonnaise
• 1 tbsp chopped tarragon leaves
• ½ granny smith apple, cored, chopped
• ¼ tsp caraway seeds
• 6 slices Paddy the Baker’s Seriously Seedy Soda Bread (see Note), buttered

Chilling time: 2 hours

Instructions

Place chicken in a heavy-based frying pan with spring onions, peppercorns, lemon juice and 250 ml water. Cover with a piece of baking paper and bring to the boil. Reduce heat to medium and cook chicken for 4 minutes each side or until cooked through. Transfer chicken to a plate. Set aside to cool.

Chop chicken and place in a bowl with mayonnaise, tarragon, apple and caraway seeds. Stir to combine and season with salt and pepper. Refrigerate for 2 hours to allow flavours to develop. Top bread with chicken mixture and cut in half to serve.

Note

• Available online from paddythebaker.com. You can make your own Paddy's Irish soda bread or substitute any bread of your choice.   

As seen in Feast magazine, Issue 10, pg48

Photography by Alan Benson.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.