Chicken Pinwheel Sandwiches with Olive Oil Mayonnaise
Chicken Pinwheel Sandwiches with Olive Oil Mayonnaise
Print Recipe
|
We originally made these pinwheel sandwiches on Mother's Day weekend and we couldn't keep up with the demand! This is a fresh take on a favourite, using EVOO instead of store-bought mayonnaise.
Chicken Pinwheel Sandwiches with Olive Oil Mayonnaise
|
Print Recipe
|
We originally made these pinwheel sandwiches on Mother's Day weekend and we couldn't keep up with the demand! This is a fresh take on a favourite, using EVOO instead of store-bought mayonnaise.
| Servings |
| 30pieces |
| Servings |
| 30pieces |
Ingredients
- EVOO Mayonnaise
- 1 egg
- 1 tbsp lemon juice
- 1 clove garlic grated
- 2 tsp dijon mustard
- 1 cup Frescolio Mono-Varietal EVOO You can use your favourite unflavoured Frescolio EVOO.
- pepper to taste
- salt to taste
- Chicken Mayonnaise Filling
- 700 grams cooked chicken canned may be used if desired
- 1/2 cup homemade mayonnaise
- 1 stick celery chopped finely
- 2 green onions chopped finely
- 1/4 cup fresh Italian parsley chopped finely
- pepper to taste
- salt to taste
- 1 loaf bread see notes
Servings: pieces
Units:
|
Ingredients
Servings: pieces
Units:
|
Instructions
EVOO Mayonnaise
- Using a food processor or blender, mix the egg, lemon juice, garlic, mustard, salt, and pepper until well combined.
- With the motor running, pour the oil in very slowly in a thin stream and blend until the mixture is thick and creamy.
Chicken Mayonnaise filling
- Thinly slice then chop or shred the chicken finely. Combine the chicken, mayonnaise, celery, green onions, parsley, salt, and pepper in a bowl. Mix well.
Assembling the sandwiches
- Using an electric or serrated knife, trim the crusts from the six long slices. Spread the chicken mayonnaise filling equally among the six slices. With one of the narrow ends facing you, carefully roll each slice of bread to enclose the filling, much like a Swiss roll or roulade. Roll the slice neatly and firmly. Wrap tightly in plastic wrap and refrigerate overnight.
- To serve, remove chilled rolls from the refrigerator. Unwrap and, using an electric or serrated knife, cut each roll into five or six slices.
Recipe Notes
The bread required is one loaf day-old, white or brown bread, sliced thinly lengthwise to yield six long slices per loaf (approximately 9 inches by 3.5 inches) after the end slices are removed. (These loaves can be ordered at bakeries. Sizes will vary, so enquire.)
This recipe uses our Mono-Varietal EVOO. You could also use either of the following combinations for a different taste: