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!
Battle on – The GeneralissimoPrint
Peter Rowland’s World-Famous Australian Chicken Salad Sandwich
- Total Time: 0 hours
- Chicken poaching:
- 4 skinless, boneless chicken breasts (about 2 1/4 pounds)
- 3 medium carrots, peeled, cut into 1 1/2-inch irregular pieces
- 1 head garlic, split crosswise
- 1 tablespoon Diamond Crystal or 1 3/4 teaspoons Morton kosher salt
- 1/3 cup dill fronds
- 1/2 chicken breast (about 300g), poached and diced
- 125ml (1/2 cup) home-made mayonnaise
- 3 tsp finely chopped flat-leaf parsley
- 3 tsp finely chopped chives
- salt and pepper, to taste
- 12 slices white toast bread
- softened butter
- 2 egg yolks (room temperature)
- 2 tsp lemon juice or white wine vinegar
- 2 tsp dijon mustard
- 250ml (1 cup) olive oil
- salt and pepper
- Bring chicken, carrots, garlic, salt, dill, and 5 cups water to a bare simmer in a medium pot over medium heat. (It will take some time for the liquid to come to a simmer…be patient. If you rush it, the chicken will be tough.)
- Once liquid begins to simmer, reduce heat to low and cook until juices run clear when thickest part of chicken is pierced, 10–12 minutes. Eat the extra chicken not needed for the recipe however you see fit.
- To make the mayonnaise, put the egg yolks, 1 tsp lemon juice or vinegar, 1 tsp mustard and a pinch of salt in a blender and blend for a few seconds.
- With the motor running, slowly drizzle in the oil and when it has all been incorporated, add 1 tbsp hot water and remaining lemon juice or wine vinegar and mustard. Season with salt and pepper. Make sure the eggs are at room temperature when you start. Add more mustard or lemon juice according to taste.
- Combine the chicken, mayonnaise and herbs in a bowl. Mix well and season with salt and pepper to taste.Butter the bread, trim the crusts. Spread the filling over six slices, top each with a buttered slice and cut into quarters.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Calories: 1529.52 kcal
- Sugar: 7.61 g
- Sodium: 1368.68 mg
- Fat: 116.4 g
- Saturated Fat: 23.88 g
- Trans Fat: 0.56 g
- Carbohydrates: 53.81 g
- Fiber: 6.08 g
- Protein: 67.29 g
- Cholesterol: 270.97 mg
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