Maggie Beer

Chook and Avocado Sandwich with Verjuice Mayonnaise

For more recipes like this, Join Maggie's Food Club

Step 1: Place the stock, peppercorns and bay leaves into a wide high side pan, bring to the boil then reduce to a simmer. Then place the chicken breast into the stock.

Step 2: Simmer until the chicken breast has internal temperature of 63C (it should take approximately 10 minutes for the chicken to reach 63C).

Step 3: Remove the chicken breasts from the stock and place onto a tray lightly covered with foil to rest until cooled.

Step 4: Remove the skin from the chicken and dice.

Verjuice Mayonnaise

Step 5: Place the egg yolks, Verjuice, lemon zest, mustard, tarragon and salt in a food processor or blender and blitz on high for 2 minutes.

Step 6: With the motor running, gradually pour in the olive oil, then the grapeseed oil in a slow steady stream until incorporated and thickened.

Step 7: Store in an airtight container and refrigerate until required.

Compiling the Sandwich

Step 8: Place the chicken in a mixing bowl and add 160g of the Verjuice mayonnaise and mix together well with ½ teaspoon of sea salt & freshly ground black pepper to taste.

Step 9: Divide the chicken mix into 3, placing each third into a slice of the bread, top this with the sliced avocado and rocket leaves.

Step 10: Cut in half.


Chook & Avocado

  1. 1 1/2 avocados peeled and sliced lengthways
  2. 6 slices bread

Verjuice Mayonnaise

  1. 80ml 1/3 cup Verjuice
  2. 1 tspn lemon zest finely grated
  3. 1/2 tspn dijon mustard
  4. 1 tbspn french tarragon chopped
  5. 1 1/4 tspn sea salt
  6. 180ml 3/4 cup grapeseed oil

Chook and Avocado Sandwich with Verjuice Mayonnaise appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox