Sit & Sew - Lunch with the Girls

One of the luxuries of semi retirement is having the time to catch up with friends. I am very lucky to have a group of friends who enjoy some form of handwork whether it is embroidery, patchwork or knitting and crochet. Sometimes we go on a shopping trip and have lunch out but more often gather at each others homes.

 Food that is easily eaten and not too messy is essential - we do not want to have any accidental spills or slops on our work! When it is my turn to host  I like to serve something that I can prepare in advance. Sandwiches are great, sometimes I make open sandwiches as an alternative to a mixed platter. I make the filling in advance, have the bread sliced, buttered and spread with the relish. With everything ready to go I finish the sandwiches and plate up when I am ready. I like to follow with a cake and a cheese / fruit platter. Coffee and maybe some chocolates and we are set for an afternoon of work and chat.

 

This version is made with a roast chicken from the supermarket and a good crusty loaf. The quantities below will make 4 open sanwiches.

Ingredients
4 slices of crusty bread such as Pane de Casa
butter
tomato relish or chutney
Filling
1/2 roast chicken, meat only. Break or cut the meat into smallish pieces.
2 sticks celery, finely sliced or diced
4 -6 radishes, sliced thinly
1 tablespoon preserved lemon rind,  very finely diced
3 tablespoons mayonnaise, I use Thomy brand
black pepper
Garnish
cherry tomato halves
chopped parsley, lemon thyme sprigs
ground black pepper

Method
Slice bread, approximately 1.5 cm thick slices. Sometimes I slice on the diagonal to get longer slices.

Spread each slice with butter and then with tomato relish or chutney. Cover with clingfilm until ready to serve.

Put celery, radish and preserved lemon in bowl and grind some black pepper over the mixture

Add chicken and mayonnaise

Mix thoroughly. Refrigerate until ready to serve

To assemble
Place bread slice on plate. Pile chicken mixture onto the bread slices. Garnish with tomato halves, thyme or parsley and grind some additional pepper over the sandwiches.

Bonus
Use the chicken carcass  bones and skin to make some stock for the freezer it is good in gravy or into a casserole or soup. I include the stuffing. It is not suitable for gluten free diets.
 Put all the bones and skin into a saucepan, cover with water. Bring to boil and simmer for approximately 1 hour.

Strain and put into a container, date and freeze.