Name: Savoury sandwiches
Cook time: 10 min
Total time: 10 min
Ingredients: Chicken and celery filling; 1 boned chicken breast; 1 slice lemon; a few black peppercorns; 2 sticks celery; 3 tablespoon cream, mixed with 1 teaspoon lemon juice (or use 2 tablespoons mayonnaise); Minted pea filling; 1 cup frozen peas; 3 tablespoon fresh mint, chopped; 2 tablespoon mayonnaise; 200 gram butter; 12 slice white sandwich bread; 12 slice brown sandwich bread; curly-leaf parsley, to garnish

Ingredients

Chicken and celery filling

1 boned chicken breast

1 slice lemon

a few black peppercorns

2 sticks celery

3 tablespoon cream, mixed with 1 teaspoon lemon juice (or use 2 tablespoons mayonnaise)

Minted pea filling

1 cup frozen peas

3 tablespoon fresh mint, chopped

2 tablespoon mayonnaise

200 gram butter

12 slice white sandwich bread

12 slice brown sandwich bread

curly-leaf parsley, to garnish

Method

1.For the chicken and celery filling, put the chicken breast, lemon and peppercorns into a small saucepan and cover with cold water. Bring slowly to the boil, simmer for 1 minute then cover and turn off the heat. Leave the chicken breast to cool in the water, then drain it (keep the water for another use – such as a light chicken stock).

2.Finely chop celery and chicken and mix them to a spreadable paste with the lemony cream or mayonnaise. Season to taste with salt and pepper.

3.For the minted pea filling, put the frozen peas into a small saucepan with ¼ cup water and bring to a simmer. Cook for about 5 minutes until the peas are tender, then drain off any water and leave to cool. Purée the peas in a small food processor with the chopped mint and the mayonnaise. Season to taste with salt and pepper.

4.Warm the butter and mix it until really soft. Spread each slice of bread with butter right to the edges, even though you will be trimming the crusts. Spread on a decent layer of butter (not lavish, but visible) as it waterproofs the bread and stops the fillings from making it soggy.

5.Use the chicken and celery filling in the brown bread and the minted peas in the white bread. Trim off all the crusts and cut each square sandwich into 4 triangles.

6.Set out on a pretty plate and garnish with curly parsley. Cover with a damp cloth until you are ready to serve them.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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