Chicken, basil and pinenut sandwiches
( SERVES 4 )
Photo by Babiche Martens
These sandwiches are a moreish way to use leftover roast chicken. Toast the pinenuts in the oven with a little olive oil and salt for a more even result than toasting them in a pan. On the stove top, the kernels can easily get scorched.
|3 tsp||Lemon juice, plus 2 tsp finely grated lemon zest|
|½ tsp||Mustard powder|
|1 cup||Olive oil, light|
|2 tsp||Water, boiling|
- To make the mayonnaise, place the yolks, lemon juice, zest, salt, sugar and mustard powder into the bowl of a food processor.
- Blend then gradually add the oil while the motor is still running. Add the boiling water then check for seasoning.
- Lightly butter eight of the bread slices. Spread mayonnaise on the other eight slices.
- Cover the buttered slices with the chicken, pinenuts and basil leaves. Season with salt and freshly ground pepper, then top with the slices spread with mayonnaise. Trim off the crusts then cut each into four before arranging on a platter.