roast chicken, watercress and nut sandwich
|roast chicken, watercress and nut sandwich|
I love the combination of salty roasted chicken with peppery watercress. While watercress is often relegated in this country as a garnish, it was very popular in the 1920s and 30s as an elegant sandwich filler. I like that. It speaks of a more gracious time. Although clearly my ladylike tendencies could only go so far. So I’ve compromised. Here is an elegant sandwich filling in a big chunky ciabatta roll.
half a small bunch of watercress
2 tbsps chopped walnuts or almonds
2 tbsp mayonnaise (or a good quality shop-bought version)
leftover roast chicken
salt and freshly ground black pepper
- Pick through the watercress and remove the thickest stems. Roughly chop the rest including the leaves.
- Combine the watercress with about 1 tablespoon of mayonnaise, a little salt and the nuts. Add a little more mayonnaise if necessary.
- Cut the bread rolls through the circumference and lightly butter.
- Divide the watercress mixture between the base of each of the bread rolls.
- Season well with black pepper.
- Add torn strips of leftover roast chicken.
- Top with the remaining bread roll halves.