This is a recipe from the 2010 Melbourne Grammar School FOG Community Cookbook. The hard copy version of this book is no longer available for purchase.
FOG is known for its chicken sandwiches. After many years of being o FOG and making many sandwiches I have the recipe down to a fine art! In 2009, we wrote it down and shared it with the class reps to go forth and conquer year cocktail parties, casual lunches and any gatherings they could put together! Kirsty Russell
Serves: makes approximately 5 platters, 60 rounds
Preparation: 30 minutes
Cooking time: 20 minutes
3kg chicken breasts (skin off)
2 litres chicken stock
1 bunch spring onions, chopped
2 bunches Thai basil, 1 finely chopped, 1 for garnish
2 bunches continental parsley, 1 finely chopped, 1 for garnish
3 loaves grain bread (approximately 60 slices)
3 loaves plain white bread (approximately 60 slices)
Place chicken and chicken stock in a large pot and simmer for 20 minutes. DO NOT BOIL as this will make the chicken tough. Make sure the chicken is covered – if not, add more water.
While chicken is simmering, finely chop spring onions, one bunch basil and one bunch parsley.
Dice cooked and cooled chicken into small bits and divide into two bowls. Add half the chopped shallots to each bowl, and then add the chopped parsley to one bowl and the chopped basil to the other bowl. Add the mayonnaise, approximately 3 dessertspoons to each bowl and stir all together. If mixture looks too dry and is not ‘binding’ add more mayonnaise. Alternatively add a small amount of chicken stock for a less rich flavour. Season with salt and pepper.
Place the grain bread slices on a clean surface and evenly spread chicken filling. Place the white bread on top and press gently. Cut into quarters and place on platters. Garnish the parsley chicken mix with the reserved parsley and the basil chicken mix with the reserved basil.