Chicken, basil and pinenut sandwiches

Babiche Martens

These sandwiches are a moreish way to use leftover roast chicken. Toast the pinenuts in the oven with a little olive oil and salt for a more even result than toasting them in a pan. On the stove top, the kernels can easily get scorched.

Mayonnaise

2	Eggs, yolks
3 tsp	Lemon juice, plus 2 tsp finely grated lemon zest
1 tsp	Salt
½ tsp	Sugar
½ tsp	Mustard powder
1 cup	Olive oil, light
2 tsp	Water, boiling

Ingredients

16 slices	White sandwich bread, 8 of the slices lightly buttered, the remaining 8 spread with mayonnaise (Main)
1	Shredded chicken, leftovers from a roast (Main)
2 Tbsp	Pine nuts, lightly roasted and chopped
1 handful	Fresh basil (Main)

Directions

1. To make the mayonnaise, place the yolks, lemon juice, zest, salt, sugar and mustard powder into the bowl of a food processor.
2. Blend then gradually add the oil while the motor is still running. Add the boiling water then check for seasoning.
3. Cover the 8 buttered slices of bread with the chicken, pinenuts and basil leaves. Season with salt and freshly ground pepper, then top with the slices spread with mayonnaise. Trim off the crusts then cut each into four before arranging on a platter.