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Chicken, Egg or Tuna Sarnies

This crunchy veg combo will take your sarnies to new heights!

October 7, 2017

Chicken, Egg or Tuna Sarnies

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ingredients for two

1 cup cooked chopped chicken/1 cup lightly packed quality tinned tuna/3 hard boiled eggs

1 x whole egg mayonnaise recipe

½ x medium red capsicum
2 x medium spring onions
1 x 20cm length celery stick

salt flakes and black pepper

bread of choice

salad accompaniments of choice

method

  1. Make mayonnaise.
  2. Chicken – Chop meat from roasted chicken into ‘pea-size’ pieces. Place in bowl.
  3. Tuna – squeeze moisture from tinned tuna so still moist but not dripping. Place in bowl.
  4. Egg – plunge eggs into boiling water. Bring back to boil on high heat and simmer for 8 minutes. Drain and plunge into iced water to cool. When cool enough to handle, peel shells and discard. Place eggs into bowl and mash roughly with fork.
  5. Roughly chop capsicum, spring onion and celery.
  6. Place in food processor bowl.
  7. Whizz briefly to finely chop.
  8. Remove contents from bowl into clean tea towel, dishcloth or muslin. Squeeze about 50% of water from vegies. They still need to have bulk but not contain so much water that the sandwich filling is wet and makes the bread soggy.
  9. Mix vegies with chopped chicken, tuna or mashed eggs. Season with a couple of pinches of salt and pepper.
  10. Add 2 to 3 tablespoons mayonnaise and mix through. Add more mayonnaise if liked. Taste for seasoning and adjust if necessary.
  11. Make sandwiches.

cooks notes

  • This vegie mix will keep in the fridge for up to 5 days.
  • Keep leftover meat from a roast chicken to make sandwiches. Or gently poach chicken breast in lightly salted water with an onion ring, parsley stalk and a few peppercorns for flavour, for 4 to 7 minutes depending on size until cooked through. Cool and chop.
  • If not making mayonnaise, purchase quality whole egg mayo like S&W from the supermarket.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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