THE DAIRY KITCHEN Creamy Chicken and Walnut Finger Sandwiches


Makes 10
Difficulty Easy
Preparation 20 MINS
Cooking 5 MINS
Try these sandwiches over the spring racing carnival period or for the perfect picnic canapes.


2 chicken breasts, trimmed and halved
1/2 onion, roughly sliced
4 black peppercorns
1/2 cup sour cream
1/4 cup toasted walnuts, chopped
2 tablespoons good quality mayonnaise
2 tablespoons chopped chives
2 teaspoons wholegrain mustard
1/2 teaspoon finely grated lemon rind
salt and freshly ground black pepper, to taste
1/2 baguette, sliced into 20 thin slices
10 baby cos leaves, washed, dried and halved


  1. Place chicken in a deep frying pan, scatter with onions and peppercorns then fill to cover will cold water. Bring to a very slow simmer. Poach chicken for 4-5 minutes on each side before removing and refrigerating until cold.
  2. Roughly chop chicken and combine with sourcream, walnuts, mayonnaise, chives, mustard, lemon rind and seasonings.
  3. Sandwich two slices of baguette together with chicken mixture and a piece of baby cos.

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