Horses for Courses: Luscious Sandwiches To Accompany The Bubbly on Melbourne Cup Day
These sandwiches were caterer Peter Rowland’s signature finger food offerings at the Melbourne Cup for many years. For something a little more unusual, try his Pinwheel Sandwiches.
Inroduction
About this Recipe
By: Sheridan Rogers
Make sure to use a good quality commercial mayonnaise such as S&W or Kewpie, or even better, make your own. Some grain mustard mixed through the mayo will add flavour and texture.
For more luxurious sandwiches, add 2 tablespoons sour cream and 2 tablespoons chopped fresh pistachios to the filling.
Ingredients
Makes 6 rounds (or 24 small sandwiches)
- chicken breasts, about 300g, poached, cooled and diced
- mayonnaise, 1/2 cup home-made or S&W
- flat leaf parlsey, 3 teaspoons, freshly chopped
- chives, 3 teaspoons, snipped with scissors
- salt and pepper, to taste
- white sliced bread, 12 slices
- softened butter
Combine the chicken, mayonnaise and herbs in a bowl. Mix well to combine and season to taste. Butter the bread, trim the crusts. Spread the filling over six slices, press down a buttered slice and cut into quarters.
To Make Egg Sandwiches: substitute 3 – 4 boiled chopped eggs for the chicken. Add some finely shredded rocket or watercress leaves for a peppery zing; or sprinkle eggs with a little cayenne pepper.
To Make Home-Made Mayonnaise: place 2 egg yolks, 1 teaspoon lemon juice or white wine vinegar, 1 teaspoon Dijon mustard and a pinch of salt in a blender. Blend for a few seconds. With motor running, slowly drizzle in 250ml (1 cup) extra virgin olive oil (or a mixture of olive oil and vegetable oil). When all the oil has been incorporated, add 1 tablespoon hot water, and a little extra lemon juice and Dijon mustard to taste. Season with salt and pepper and blend well.