Savory Sandwiches - cooking recipe

Ingredients

None None FOR THE CHICKEN AND CELERY FILLING
1 None boneless skinless chicken breast
1 slice lemon
None None A few black peppercorns
2 sticks celery
2 tbsp mayonnaise
None None FOR THE MINTED PEA FILLING
1 cup frozen peas
3 tbsp chopped fresh mint
2 tbsp mayonnaise
None None FOR THE SANDWICHES
12 slices white sandwich bread
12 slices whole wheat sandwich bread
12 tbsp (1 1/2 sticks) butter, softened
None None Curly-leaf parsley, to garnish

Preparation

For the chicken and celery filling, place the chicken breast, lemon and peppercorns into a small saucepan and cover with cold water. Bring slowly to a boil. Reduce heat to low; cover and simmer for 1 min. Remove from the heat. Leave the chicken breast to cool in the water, then drain it (keep the water for another use - such as a light chicken stock).
Finely chop the celery and chicken. Mix with the mayonnaise to a spreadable paste. Season to taste with salt and pepper.
For the minted pea filling, place the frozen peas into a small saucepan with 1/4 cup water. Bring to a simmer. Cook for about 5 mins until the peas are tender. Drain off any water and leave to cool. Puree the peas in a small food processor with the chopped mint and the mayonnaise. Season to taste with salt and pepper.
Spread each slice of bread with butter right to the edges, even though you will be trimming the crusts. Spread on a decent layer of butter (not lavish, but visible) as it waterproofs the bread and stops the fillings from making it soggy.
Use the chicken and celery filling in the whole wheat bread and the minted peas in the white bread. Trim off all the crusts and cut each square sandwich into 4 triangles.
Garnish with curly parsley. Cover with a damp cloth until ready to serve.