Chicken and mayo sandwiches

Everybody loves a chicken and mayo sandwich! And white bread works a treat. I like to slice them into finger sandwiches with the crusts off. Serve with grapes and Cheezels for a picnic spectacular.

Credit: Adam Liaw

• makes

  8

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 1 store-bought barbecue chicken
• 235 g (1 cup) mayonnaise
• salt and black pepper, to taste
• 1 loaf sliced white sandwich bread
• salted spreadable butter
• 1 bunch grapes
• 250 g strawberries, halved
• 125 g raspberries
• 110 g Cheezels

Instructions

1. Take the chicken meat off the bone, discard the skin and bones and shred the meat into a bowl. Add the mayonnaise and season to taste.
2. Spread the bread slices with butter. Top half the bread with the chicken mixture, then sandwich together with remaining bread slices. Using a serrated knife, remove the crusts and cut each sandwich lengthways into thirds.  Serve with grapes, strawberries, raspberries and Cheezels on the side.

 

Photography by Adam Liaw.

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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.