Chicken and Herb Sandwich

Thanks to: stylemyplate

Tender chicken, fresh herbs, and creamy dressing come together in these sandwiches, made even better by poaching the chicken in Massel Chicken Style stock. This Australian-owned and made stock enhances the flavour of the chicken, adding a savoury depth that makes these sandwiches irresistible.

Ingredients

1.5L Massel Liquid Stock Chicken Style
2 chicken breasts (250-275g total)
25g chives finely chopped
15g dill finely chopped
Juice of 1/2 lemon
120g celery peeled and finely diced
250g mayonnaise
100g sour cream
12 slices white bread
Butter for spreading

Method

Poach the chicken

Place the chicken breasts in a saucepan and cover with 1.5L of Massel Chicken Style stock.
Bring to a boil, then reduce the heat to a simmer.
Cover the saucepan with a lid and cook for 12-15 minutes, or until the internal temperature of the chicken reaches 74°C.
Remove the chicken and allow it to rest for 10 minutes before shredding with two forks.

Prepare the filling

Once the chicken reaches room temperature, place it in a large mixing bowl.
Add the chives, dill, lemon juice, celery, mayonnaise, and sour cream.
Mix until well combined and season to taste with salt and pepper.

Assemble the sandwiches

Butter one side of each slice of bread.
Divide the chicken mixture evenly between 6 slices of the bread, spreading it in an even layer.
Top with the remaining bread slices, buttered side down, to form sandwiches

Serve

Slice each sandwich into halves or quarters, depending on your preference.
Arrange on a platter and serve immediately. Poaching the chicken in Massel stock ensures it stays juicy and infused with flavour, making these sandwiches a standout choice for any occasion.

Check out the video of this amazing recipe here: