300 grams Free range roast chicken breast 1/2 cup Paul Newman’s mayonnaise 3 teaspoons freshly chopped flat leaf parsley 12 slices white bread salt and pepper to taste 100 grams Softened butter
1. Remove skin from chicken breast and dice. Mix the mayonnaise and salt and pepper in a Separate bowl and gently mix through the diced chicken. Flatten some with a fork this makes it easier to spread on the bread. Mix parsley through. Butter each slice of bread and place a generous amount of chicken filling on 1 slice. Place the other slice and press gently, continue with the rest of the bread. Wrap in greaseproof paper and leave in freezer for 5 minutes. Remove and trim the edges and cut each sandwich into 3 fingers. Lay cut side up and serve. Leave in fridge until you are ready to serve.