Our factory shop will be closed over Easter and ANZAC day
1 tablespoon olive oil
2 large chicken breast fillets (about 200g each)
150ml egg mayonnaise, approximately
2 tablespoons Dijon mustard
1 celery heart, very finely chopped (including leaves)
21/2 tablespoons small capers, drained well
1 x LOAF SEEDED LOAF
Makes 18 Sandwiches
Preparation time: 35 minutes, plus cooling time
Cooking time: 17 minutes
The celery heart is the very pale green, inner section of a bunch of celery- it is more delicate than the tough outer stalks (use these for soup or stock) and you can even include all the tender inner leaves as well. An electric knife makes short work of these sandwiches (and gives a neat, professional finish) - otherwise use a very sharp serrated knife to cut the bread. Take care using a conventional knife if it is very fresh, as it will tear easily. Skip the crust-removing step if you like too.
1. Preheat the oven to 180C. Heat the oil in a small, heavy-based frying pan with an oven-proof handle over medium heat. Add the chicken, skin side down, then cook for 2-3 minutes or until the skin is light golden. Season the chicken to taste then turn over. Working quickly add about 125ml (1/2 cup) hot water to the pan, bring to the boil then immediately remove the pan from the heat. Cover the pan with foil then transfer to the oven. Cook for 17 minutes or until just tender then remove the pan and stand the chicken, without removing the foil, until cool.
2. Remove the chicken skin then using a large, sharp knife, finely chop the chicken. Combine in a bowl with the mayonnaise, mustard, celery and capers and season to taste. Mix well, adding a little more mayonnaise if necessary - the mixture should be quite stiff.
3. Using an electric or large serrated knife, cut the bread into 18 x 1cm thick slices; you may not need all the loaf. Place half the slices on a board then divide the chicken mixture evenly among the slices and spread to cover evenly. Place the remaining slices over and gently press down on each sandwich. Remove the crusts, taking care to keep edges straight, then cut each sandwich in half. Serve immediately.