Citizens! The unstoppable force of Nature who ALONE is TFD has a true and pure love for the humble sandwich – in all of its myriad delicious forms! Chicken salad in sandwich form is always a classic, and nothing is more classic than this recipe from Down Under – how popular is it?
Read on with this article from goodfood.com.au! This recipe has been TOP-SECRET since 1962, and only was revealed on October 31 of 2018!
Chicken sandwiches are one of the all-time cocktail party classics. And in Melbourne, the one sandwich to rule them all is the one made by caterer Peter Rowland.
It’s been seen at some of Melbourne’s swankiest luncheons, parties and events since 1962 – an astonishing 50 tonnes have left the Peter Rowland kitchen over the past 56 years.
During the Spring Racing Carnival alone, the company expects to plate up more than 10,000 sandwiches.
Matthew Haigh, the group executive chef of Peter Rowland Group, says the chicken sandwich remains timeless.
“While some food trends have come and gone, the sandwich has stood the test of time and shows no signs of losing its popularity.”
The company has launched Packed by Peter Rowland, an online corporate catering service that, with a day’s notice, will deliver a box of 24 chicken sandwich points (quarter sandwiches).
Last year, the company instigated National Chicken Sandwich Day on November 1, a chance to celebrate an Australian classic, whether you like yours cut into rounds, points or fingers, crunchy with celery or nuts, or perfectly smooth and creamy.
The Peter Rowland version uses soft, crustless white bread lightly spread with butter and filled with a combination of poached chicken and house-made mayonnaise flecked with chopped chives and parsley.
Shredded rocket leaves or watercress make a good peppery addition to these sandwiches. A pinch of hot paprika or cayenne will also add a little spice. The mayonnaise recipe makes twice as much as you need but keeps well in the fridge.
The recipe – rather crucially – neglects to explain HOW to properly poach a chicken breast – I have added suitable instructions and ingredients for this.
Starting the meat in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached breast recipe you’ve ever tried.
This sandwich is not a complex recipe at all – but it DEMANDS as a result only the finest of ingredients. The best homemade or bakery-fresh white bread loaf, homemade mayo and top-quality chicken are all necessities here!
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