Makes 16
2 breasts from store-bought BBQ chicken, finely chopped
2 tbsp sour cream
1 small stalk celery, finely chopped
3-4 tbsp flaked almonds
Finely chopped parsley
Sea salt and freshly cracked black pepper
White grapes, sliced
16 slices of white bread, crusts removed
HOMEMADE MAYO
1 egg
1 tsp lemon juice
½ tsp mustard (we used Dijon)
125ml Lupi Mild Taste Olive Oil
RECIPE INSTRUCTIONS
1
To make the mayonnaise, combine all ingredients into a bowl and use a stick blender to process until emulsified (you can also whisk by hand – first whisk together the egg, lemon juice and mustard then gradually drizzle in the olive oil, whisking in a little at a time until it is all incorporated). A stick blender is a lot faster!
2
To make the sandwich filling, mix together all ingredients with 2 tbsp of the homemade mayo. Season to taste. Spread the mixture between 8 slices of crustless white bread. Top with grape slices then another slice of bread. Cut each sandwich in half and arrange on a platter to serve.
