Classic Chicken Ribbon Sandwiches - cooking recipe

Ingredients

250 ml chicken stock
250 ml water
500 g chicken breast fillets
2 small stick celery, chopped finely
25 g almonds, sliced and toasted
60 sour cream
100 g real mayonnaise or 100 g whole egg mayonnaise
2 teaspoons lemon juice
1 tablespoon fresh parsley leaves, finely chopped
salt and pepper
16 white bread, thick slices

Preparation

Ring stock and water to the boil in a small, shallow frying pan; add chicken, simmer gently, uncovered, for about 15 minutes or until chicken is just cooked through, turning halfway. Remove from heat; cool. Chop chicken coarsely and transfer to a medium bowl.
Add remaining ingredients, except bread, to chicken; stir until combined. Divide mixture evenly among 8 slices of bread. Top with remaining slices.
Slice the crusts from the sandwiches and cut each sandwich into 3 ribbons.
Not suitable to freeze. Not suitable to microwave.
Cook's note.
To keep sandwiches fresh when making ahead, sprinkle the top of them with shredded lettuce, then cover tightly with plastic wrap.