CHICKEN AND EGG SANDWICH

Ingredients

• 1 cupful cold cooked chicken (Leftover roast or poached chicken works well. Remove all skin and bones before measuring.)
• 2 yolks hard-boiled egg yolks (From 2 hard-boiled eggs. Reserve the whites for another use.)
• 1 teaspoonful melted butter (Melt gently and allow to cool slightly before using.)
• 1 teaspoonful lemon juice (Freshly squeezed is best for brightness.)
• 1 teaspoonful rich chicken stock (Use a good-quality, well-flavoured chicken stock or broth. It binds and flavours the paste.)
• 0 to taste salt (Add a small pinch to start and adjust after tasting.)
• 0 to taste pepper (Freshly ground black pepper is ideal.)
• 4 slices thin slices of white bread (Use a soft sandwich loaf and slice as thinly as you can, or buy pre-sliced thin-cut bread.)
• 0 to taste butter (for spreading on bread) (Use softened butter so it spreads easily without tearing the bread. Apply a light, even layer.)
• 1 whole olive (Used as a garnish. A green or black olive both work. Place on top or to the side of the finished sandwich.)

Instructions

1. 1Place 2 eggs in a small saucepan and cover with cold water by about 2.5 cm (1 inch). Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook for 10 minutes. Drain the hot water and transfer the eggs to a bowl of cold water. Leave them to cool for at least 5 minutes. Once cool enough to handle, peel the eggs, separate the yolks from the whites, and set the yolks aside. Discard or reserve the whites for another use.
2. 2Place the cold cooked chicken on a clean chopping board. Using a sharp knife, chop it as finely as possible until it resembles small, even pieces with no large chunks. Transfer to a mixing bowl. The finer the chop, the smoother and easier-to-spread your paste will be.
3. 3Place the cooled, peeled egg yolks on the chopping board. Use the flat side of your knife to press and crumble them, then rock the knife over them until they are very finely chopped. Add them to the bowl with the chicken.
4. 4To the bowl containing the chopped chicken and egg yolks, add 1 teaspoonful of melted butter, 1 teaspoonful of lemon juice, and 1 teaspoonful of rich chicken stock. Season with a pinch of salt and a pinch of pepper. Using a fork or the back of a spoon, mash and stir everything together firmly until you have a cohesive, spreadable paste. Taste and adjust salt and pepper as needed.
5. 5Lay 4 thin slices of white bread out on a clean surface. Use a butter knife to spread a thin, even layer of softened butter over one side of each slice — this is your 'lightly buttered' layer. Divide the chicken and egg paste evenly between 2 of the slices, spreading it all the way to the edges. Place the remaining 2 buttered slices on top, buttered side down, to form 2 sandwiches.
6. 6If desired, trim the crusts from the sandwiches for a more traditional presentation. Cut each sandwich in half diagonally or into fingers. Place the sandwiches on a serving plate and garnish with an olive — resting it on top of or alongside the sandwich. Serve immediately.