Roast Chicken And Stuffing Sandwiches
Makes / serves: 4 sandwiches
Your method, with draft quantities
Method
- Warm chicken and stuffing if desired until piping hot.
- Butter bread, add mayonnaise or a little gravy, then generous chicken and stuffing.
- Close and serve immediately.
- Keep gravy modest so the bread holds together.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Sage And Onion Stuffing
6 portions. Use the amount specified in the main recipe.
- 1 large onion.
- 40g butter.
- 150g fresh breadcrumbs.
- 1 tbsp chopped fresh sage or 1 tsp dried.
- 1 egg.
- 2–4 tbsp stock.
- salt and pepper.
- Soften finely chopped onion in butter for 10 minutes; cool.
- Mix with crumbs, sage and egg; add stock just until moist.
- Season, form balls or spread in a buttered dish.
- Bake at 180°C fan 25–30 minutes until golden and cooked through.