Chicken, basil and pinenut club sandwiches

Ingredients

1 cup	Roast chicken, shredded, or 300g of cooked chicken thigh meat (Main)
1 Tbsp	Aioli, or mayonnaise
1 to taste	Salt & freshly ground pepper
½	Lemons, juiced
1 ½ Tbsp	Pine nuts, lightly toasted
1 handful	Fresh basil
1 to spread	Butter
12 slices	White bread (Main)

Directions

1. Put the chicken in a bowl, add the aioli or mayo and the lemon juice. Stir, then taste for seasoning and add the pinenuts.
2. Pick the basil leaves. Spread each slice of bread with a little butter.
3. Lay 4 slices on a bread board and top with the chicken mixture. Top with another slice of bread, lightly butter and then lay the basil leaves all over.
4. Season and top with the final slice of bread.
5. Cut off the crusts and then slice each sandwich into three.