Best chicken sandwich

NZ Herald 28/2/2012

Grant Allen

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This is based on the chicken sandwich served at Harry's Bar in Venice, Italy. Its mounded shape is reminiscent of a Venetian bridge.

1 to serve	Chicken, poached and shredded
1 to taste	Mayonnaise
1	Lemon
1 handful	Fresh basil
2 handfuls	Iceberg lettuce, or use cos lettuce
1 slice	White bread, crusts removed, quantity to suit your numbers

Mix shredded poached chicken with an excellent mayonnaise, preferably one you have made yourself from egg yolks and oil.
Add a squeeze of fresh lemon juice. Season well and add lots of ripped fresh basil leaves.
Shred some iceberg or cos lettuce.
Set out sliced white bread with the crusts removed. Spread these with a thin layer of mayonnaise. For this substantial sandwich I use toast-cut, not sandwich bread.
Place some shredded lettuce on the bottom layer through the centre of the slice.
Mound the chicken mix (about a finger-thickness in height) over the lettuce.
Place the top layer of bread over this and press both sides down. Trim off any excess bread. Cut into two widthwise. You could also use this filling in a two-tier club sandwich by putting the lettuce on one layer, and the chicken mix on the other.