Todd Eyre
Ingredients
Method
1.Mix together the chicken, 1/4 cup mayonnaise, celery, pineapple, lemon juice, zest, salt and pepper. Taste and adjust the seasoning.
2.Lay out your 12 slices of bread and butter each one.
3.Place a generous amount of the chicken mixture onto each of the 4 slices.
4.With the butter-side down, cover each slice with another slice of bread. Now butter it and spread liberally with the remaining mayonnaise.
5.Scatter the celery leaves and add a thin layer with the remaining chicken mix
6.Top with the remaining 4 buttered slices of bread. Press gently.
7.With the palm of your hand, gently hold each sandwich down as you cut the crusts off – a serrated knife works best.
8.Each square sandwich may now be cut into 3 fingers, which will give you 12 tasty chicken club sandwiches.
