Prep 1 hr
Cook 45 mins
This is a receipt my late Mother used to make for tea sandwiches or her famous Sandwich Loaf, which honestly I could never dare attempt, as her's were 'Perfect'! As far as I can make out this sort of filling has gone out of fashion, but is as close to the Victorian style tea sandwiches as one might find since WW2. I hope you enjoy this!
- 6 large boneless skinless chicken breasts
- mayonnaise (I use Hellman's)
- 1 teaspoon Dijon mustard
- 1 small white onion (optional)
- 1 stalk celery (optional)
- fresh ground pepper
- celery salt
- celery seed
- 2 tablespoons melted butter
- In a large pot of water, place the chicken breasts. Add bay leaf, pepper corns and salt and even a stalk of celery and a carrot if handy. Bring to a boil and simer for about 45 minutes until chicken is cooked but not rubber. Drain, rinse and cool.
- If you are fortunate enough to have a splendid Kitchen Aid, use the meat grinder attachment. An old fashoind meat grinder works just as well and adds 'character' to your work. LOL Break the cooled chicken into pieces and run through the meat grinder. Put the onion and celery through as well (optional). Mix evenly. It should be very crumbley. Add enough mayonaise to bind and mix well, you want the paste to be moist but not wet. Add the rest of the ingredients to taste. Chill and enjoy on your choice of bread. Add a little more mayonaise and perhaps some cripsy bacon if you want to use it as spread for crackers. Enjoy!
This was pretty good. I used it as a Tea Sandwich filling but would be very good as a spread for crackers also. Made for Pick a Chef.