Salsa verde chicken mayo sandwiches
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Salsa verde chicken mayo sandwiches
A staple at any picnic spread, sandwiches must be able to stand the test of time. Here, shredded chicken is coated in a herby, flavour-packed mayo, then stuffed into rustic ciabatta.
Serves: 6
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
530Kcal
Fat
40gr
Saturates
7gr
Carbs
21gr
Sugars
0gr
Fibre
2gr
Protein
21gr
Salt
0.9gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 Taste the Difference half ciabattas (270g pack)
- 100g mayonnaise, plus 2 tbsp
- 2 x 300g packs ready-to-eat roast chicken legs (or 400g shredded roast chicken)
- 20g rocket
For the salsa verde
- 1 x 30g pack flat-leaf parsley, leaves picked
- 1 x 30g pack basil, leaves picked
- 1 garlic clove
- 3 anchovy fillets, drained
- 1 tbsp capers
- 75ml olive oil
- zest of ½ lemon, plus 1 tbsp juice
Step by step
Get Ahead
Make the salsa verde and the chicken mayo mixture the day before, then assemble the day of your picnic.
- Preheat the oven to 200°C, fan 180°C, gas 6. Bake the ciabattas according to pack instructions, then leave to cool completely.
- Meanwhile, for the salsa verde, place all the ingredients in a food processor and blend to a pesto-like consistency. Season to taste, if necessary. Set aside 50g of the salsa verde in a small bowl, then stir 100g mayonnaise through the rest, until combined.
- Remove the skin from the chicken legs and finely shred the meat, discarding the bones. Stir the chicken through the salsa verde mayo and check the seasoning to taste. Use a sharp serrated knife to cut the ciabatta loaves horizontally in half, then place cut-side up. Spread the bases with the reserved salsa verde and the tops with 2 tablespoons of mayo. Divide the chicken mixture evenly between the ciabatta bases, scatter over the rocket and then sandwich with the ciabatta tops. Tightly wrap the filled loaves in baking paper, twisting the ends and securing the middle with kitchen string, if liked. Cut each ciabatta through the paper into 3 sandwiches to serve.
