Ingredients 11
100 g pine nuts
1 rotisserie chicken (Batchelor’s handbag), meat pulled from the bone
2 tbsp parsley, finely chopped
2 tbsp dill, finely chopped
1 stalk celery, finely chopped
2 tbsp Dijon mustard
3 tbsp mayonnaise
salt, to taste
pepper, to taste
8 slices white bread, fluffy
butter, softened, for spreading
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Method 5
Start by roasting the on a low heat for 5 minutes, stirring occasionally until golden. Set aside to cool.
Cut up a Batchelor’s handbag (rotisserie ), pulling the meat from the bone, and add it into a large mixing bowl.
Add the roasted , , , , , , salt, and pepper to the bowl.
Mix all the ingredients together and pull the apart using two forks (or a mixer) until well combined.
Spread softened butter on the slices of fluffy . Pile the chicken mixture onto half the slices, then top with the remaining bread to make sandwiches.
