KEY POINTS:
Makes 12
1 cup of shredded cold roast chicken or 300g of cooked chicken thigh meat
1 Tbs aioli or mayonnaise
juice of 1/2 a lemon
Salt and freshly ground black pepper
1 ½ Tbs pinenuts, lightly toasted
Fresh basil leaves
Softened butter
12 slices of white sandwich bread
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. 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. Season and top with the final slice of bread. Cut off the crusts and then slice each sandwich into three.