Eleanor Maidment’s chicken, tarragon and brioche sandwiches recipe

These Christmassy little sandwiches make a filling option when the cocktails are flowing.

chicken sandwiches
Matt Russell

MAKES 16-20 MINI SANDWICHES

3 tbsp mayonnaise
1 tsp wholegrain mustard
2 tbsp finely chopped tarragon leaves
50g watercress (any tough stalks removed), roughly chopped
A good squeeze of lemon juice
200g cooked and shredded chicken
8-10 slices brioche loaf
2-3 tbsp cranberry sauce

  1. Mix the mayonnaise, mustard, tarragon and watercress in a large mixing bowl. Stir in the shredded chicken, season with the lemon juice and salt and pepper.
  2. Lightly toast the brioche (you can place all the slices under a medium grill to speed things up).
  3. Spread half the slices of brioche with a little cranberry sauce, then top generously the chicken and tarragon mixture. Top each with a final slice of brioche. Use a serrated knife to trim off the crusts, then cut each into 4 smaller sandwiches. Secure with bamboo sticks and arrange on platters to serve.

GET AHEAD Make the chicken and tarragon filling up to 24 hours in advance.