Open Chicken Sandwich A light lunch is always preferable when you have a toddler who likes dinner at 4.30, although I do get bored of the same old sandwich fillings. Our friends came to stay from Leeds & I decided to try out a mustard mayonnaise open chicken sandwich, which I'm delighted to say went down a treat!
Method: Slice the chicken into 1 cm strips, try to cut them into similar lengths to ensure consistent cooking times, removing any fat or cartilage (I fry these bits for the dog!)
Turn the frying pan on a medium heat
Oil the chicken strips & place into the hot pan. Depending on the size, they should need 3-4 minutes per side, turn when a light golden brown.
TIP: Always check the chicken is completely cooked through i.e. white all the way through
When cooked, set the chicken aside to cool
In a small bowl mix the mayonnaise & two mustards together
Cut the rustic loaf into 2cm strips & then in half
I arranged these onto small side plates with a handful of chilli crisps (Walkers sensations) & served them with Nohito (Alcohol-Free) cocktails.. Recipe to follow shortly, Michelle X