Roasted chicken sandwich with horseradish mayonnaise, butter lettuce and pickles

Roasted chicken sandwich with horseradish mayonnaise, butter lettuce and pickles

By
From
The Tivoli Road Baker
Makes
6 sandwiches
Photographer
Bonnie Savage and Alan Benson

This is such a simple and delicious sandwich, with the kick of heat from the horseradish perfectly complementing the roasted chicken. If you’re using left-over roast chicken, combine the ingredients for the horseradish mayonnaise separately, then use enough to just coat the chicken. Any left-over mayonnaise can be kept in the fridge for up to one week and used on other sandwiches. This mayonnaise is also great with rare roast beef and watercress.

Ingredients

Quantity Ingredient

Roasted chicken

Quantity Ingredient
1 whole chicken, roughly 1.6 kg
1 lemon
1/2 bulb garlic, sliced horizontally so the cut sides of garlic are visible
a few sprigs of thyme
30ml olive oil
salt and freshly ground black pepper, to taste

Horseradish mayonnaise

Quantity Ingredient
100g see method for ingredients
1 tablespoon freshly grated horseradish
1/4 bunch parsley, picked and roughly chopped
1/4 bunch tarragon, picked and roughly chopped
1/4 bunch dill, picked
1 large shallot, peeled and thinly sliced
salt and freshly ground black pepper, to taste

Assembly

Quantity Ingredient
12 slices sourdough bread
1 butter lettuce, washed, leaves separated
1/2 cup see method for ingredients, drained of brine

Method

  1. To roast your chicken, preheat the oven to 210°C (410°F). Open up the cavity of the chicken and spread the legs to allow the heat to circulate while cooking. Place the lemon, garlic and thyme inside the chicken, and season the skin with salt and pepper. Rub the olive oil into the skin all over, then place the chicken onto a roasting tray, breast side up.
  2. Roast for 30 minutes, then reduce the heat to 160°C (320°F) and cook for a further 40–50 minutes. Test the chicken by inserting a knife into the thickest part of the thigh – the juices will run clear when it’s cooked. Rest the chicken at room temperature for an hour.
  3. Take the skin off the chicken and roughly chop it. Pick the meat off the carcass, shredding it into roughly bite-sized pieces as you go.
  4. Put all the meat into a large mixing bowl, and add the chopped skin. Remove the lemon from inside the chicken and squeeze the juice over the meat. Skim the top layer of fat from the roasting tray, then pour the juices over the chicken. Add the mayonnaise, horseradish, herbs and shallot to the chicken and season to taste with salt and pepper. Mix through with your hands until well combined.
  5. To assemble your sandwiches, lay out your slices of bread and place a generous handful of chicken mix onto half of each sandwich. Top the chicken with 6–8 slices of pickle and three leaves of lettuce per sandwich. Top with the other slice of bread and eat!
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