Roast chicken, lemon and green olive sandwiches


  • Serves 18 people

  • ½ lemon
  • 50 gm pitted green olives, finely chopped
  • ¾ cup mayonnaise
  • 1 roast chicken, skinned, boned and sliced thinly
  • 6 slices white bread
  • 1 head (140g) baby endive, trimmed, washed and coarsely chopped
  • 6 slices wholemeal or rye bread, lightly spread with butter
01   Finely grate rind of ½ lemon into a bowl, add olives, mayonnaise and chicken and combine well. Add juice of ½ lemon to mayonnaise mixture, season to taste and combine well.
02   Spread bread with chicken mixture, top with endive, then cover with buttered bread slices and, using a serrated knife or an electric knife, trim crusts and cut each sandwich into 3 fingers. Cover with a damp tea towel and refrigerate until ready to serve.
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