Mayonnaise Chicken Sandwich

Introduce

Chef :

Gary Waite

Mayonnaise Chicken Sandwich

Just need too slice with a Bread Knife some more slices of my homemade Bloomer bread and then use a Dinner Knife too spread butter spread on the slices of bread and maybe add some more of the homemade Mayonnaise on the slices of bread and then place over the top of the cold cooked Chicken and garnish of raw chopped Parsley

Ingredient

Cooking time :

20 - 25min.

raw Chicken Breasts

4 tbsp.

Vegetable Oil

(One) whole Bloomer Loaf of bread

hen egg yolks

6 tsp.

White Wine Vinegar

6 tsp.

Dijon Mustard

(One) tsp. Sea Salt

2 Cup

measurement Olive Oil

Cooking instructions

* Step 1

Place the 4 tablespoons of Vegetable Oil in the non-stick Frying Pan or Wok and then heat the Cooking Oil through on the hob stove and then add the cold water washed Chicken Breasts - give One minute on each side on the highest hob heat and then give a 10 minutes on each side on the lowest hob heat. Allow to rest and go completely cold

* Step 2

For the Mustard and Vinegar or Lemon juice instead of the vinegar - Mayonnaise. Add 4 hen egg yolks too a Kenwood Food Mixer etc. and then whisk with the whisk attachment on full speed for 2 minutes and then add the White Wine Vinegar and then whisk for One minute and then add the Dijon Mustard and then whisk for One minute and then add the One teaspoon of salt and then whisk for One minute

* Step 3

While Kenwood Food Mixer is on full speed - slowly trickle the Olive Oil into the mix. Once done store in a Plastic Cup with it's Lid and then store in the Fridge until you are ready too use some of it

* Step 4

Slice the Bloomer Loaf Bread with a Bread Knife and then use a Dinner Knife too spread the homemade Mayonnaise on each of the slices of bread that you are using and then cut the cold cooked Chicken into small pieces and then add that chicken and garnish of Parsley and then place the other slices of bread too form sandwiches

Note: if there is a photo you can click to enlarge it