CHICKEN SANDWICH

Ingredients

• 2 cups cold cooked chicken, finely minced (Use leftover roast, poached, or rotisserie chicken. Mince as finely as possible with a sharp knife or food processor.)
• 1 heaping tablespoon Parmesan cheese, finely grated (Freshly grated Parmesan gives the best flavour.)
• 1 tablespoon tomato ketchup (Modern tomato ketchup is the direct equivalent of the historical tomato catsup.)
• 1 dash French mustard (A small amount — roughly 1/8 teaspoon. Dijon mustard is the closest modern equivalent.)
• 1 pinch, or to taste salt (Add gradually and taste as you go.)
• 1 pinch, or to taste black pepper, freshly ground (Add gradually and taste as you go.)
• 1 small amount (approximately 1–2 tablespoons) thick cream (Use just enough to bring the mixture together into a smooth, spreadable paste. Double cream or heavy cream works well.)
• 4 slices white bread, thinly sliced (Use a good-quality sandwich loaf. Slice thinly if not pre-sliced.)
• 1 enough to butter 4 slices butter, softened (Soften at room temperature so it spreads without tearing the bread.)
• 1 stick celery stick (Used as a garnish. Trim the ends and wash thoroughly before serving.)

Instructions

1. 1Place the 2 cups of finely minced cold cooked chicken into a medium mixing bowl. Add the heaping tablespoon of finely grated Parmesan cheese, 1 tablespoon of tomato ketchup, and a small dash (about 1/8 teaspoon) of French mustard. Season with a pinch each of salt and freshly ground black pepper. Stir everything together briefly to combine.
2. 2Add a small amount of thick cream to the chicken mixture — start with 1 tablespoon. Using a fork or the back of a spoon, mash and work the ingredients together vigorously until you have a smooth, spreadable paste. Add a second tablespoon of cream only if needed to reach a consistency that holds together and spreads easily without being runny. Taste and adjust salt and pepper if desired.
3. 3Lay all 4 thin slices of white bread on a clean board or plate. Using a butter knife, spread a thin, even layer of softened butter all the way to the edges of each slice. Buttering all the way to the edges helps seal the sandwich and prevents the filling from making the bread soggy.
4. 4Spoon half of the chicken paste onto each of 2 buttered bread slices, spreading it evenly in a smooth layer to the edges. Press the remaining 2 buttered slices firmly on top, buttered-side down. Press gently to help the sandwich hold together. If you like, trim the crusts with a sharp knife and cut each sandwich in half or into quarters for easier eating.
5. 5Wash the stick of celery under cold running water and pat dry. Trim away any discoloured ends. Place the celery stick alongside the sandwiches on the serving plate as a garnish. Serve immediately.