• 2 1/4 cups mayonnaise (see related recipe)
  • 36 slices soft white bread, spread lightly with butter
  • Chicken & basil
  • 1/3 cup firmly packed basil leaves, blanched, refreshed, chopped
  • 1.6kg free-range or organic chicken
  • 1/2 cup finely chopped chives
  • 2 tender stalks celery, finely chopped
  • Egg, mustard & cress
  • 2 tsp Dijon mustard
  • 8 hard-boiled eggs, shelled, chopped
  • 2 cups mustard sprouts and cress or alfalfa and onion sprouts
  • Ocean trout, cucumber & lemon mayonnaise
  • 3 Lebanese cucumbers, peeled, thinly sliced lengthways avoiding seed core
  • Finely grated rind and juice of 1/2 lemon
  • 4 x 180g ocean trout fillets, skinned, pin-boned
  • For chicken sandwiches, process basil and 3/4 cup mayonnaise in a food processor until finely chopped. Preheat oven to 190°C. Season chicken with salt and pepper. Place in a roasting pan and roast for 1 hour or until juices run clear when thigh is pierced. Cool. Remove meat in large pieces, discarding skin and bones, then shred finely. Combine chicken, basil mayonnaise, chives and celery. Season, then spread over 6 slices of bread and top with another 6 slices. Trim crusts and cut sandwiches into 3 fingers.
  • For egg sandwiches, combine 3/4 cup mayonnaise, mustard and eggs, then spread over 6 slices of bread. Top with cress, then another 6 slices of bread. Trim crusts and cut sandwiches into 3 fingers.
  • For ocean trout sandwiches, scatter 1 tsp salt over cucumber in a sieve over a bowl. Stand for 20 minutes, then pat dry with paper towels. Stir lemon rind and juice into remaining mayonnaise. Place fish on a baking paper-lined oven tray. Season, then cook under a preheated grill for 5-7 minutes or until almost cooked. Cool, then flake into large pieces. Drain liquid and combine fish with enough lemon mayonnaise to moisten. Spread half the trout mixture over 6 slices of bread, top with cucumber, then remaining fish and another 6 slices of bread. Trim crusts and cut sandwiches into 3 fingers.