Smoked Chicken & Mayonnaise Ribbon Sandwich

Mayonnaise

2 egg yolks
1 tablespoon dijon mustard
1 tablespoon white-wine vinegar
juice of ½ lemon
250 ml olive oil or vegetable oil
salt

To make the mayonnaise, whisk the egg yolks, mustard, vinegar and lemon juice in a mixing bowl. Add a few drops of the oil and whisk in well, then continue adding the oil in small drizzles. When about a quarter of the oil has been added, you can start increasing the amount you add each time. Continue adding the oil and whisking until all the oil is incorporated. Taste and season to your liking. Transfer to a jar or airtight container and refrigerate until required. The mayonnaise will keep for up to 2 weeks.

1 smoked chicken breast, finely shredded
2 cups watercress sprigs, roughly chopped
3 tablespoons chopped flat-leaf parsley
juice of ½ lemon
salt
freshly ground black pepper
butter
12 slices of good-quality square  bread (white or wholemeal)

Mix the chicken, watercress, parsley and lemon juice with a few tablespoons of the mayonnaise. Season to taste with salt and pepper. Butter the bread and divide the filling evenly between 6 of the slices, spreading it across the slices. Sit the remaining slices on top and gently squish the sandwiches together. Use a sharp serrated knife — or an electric carving knife is even better — to slice off the crusts. Cut each sandwich into 3 ‘ribbons’ (fingers).

Makes 6 sandwiches

PLAY AUDIO: Adrian Richardson on 3AW with Justin and Nick

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