Is this the world’s greatest chicken sandwich?

Peter Rowland’s famous chicken sandwiches.Dion GeorgopoulosChicken sandwiches are one of the all-time cocktail party classics. And in Melbourne, the one sandwich to rule them all is the one made by caterer Peter Rowland.It’s been seen at some of Melbourne’s swankiest luncheons, parties and events since 1962 – an astonishing 50 tonnes have left the Peter Rowland kitchen over the past 64 years.Matthew Haigh, who spent 11 years as Peter Rowland Group’s executive chef, says the chicken sandwich remains timeless.“While some food trends have come and gone, the chicken sandwich has stood the test of time and shows no signs of losing its popularity.”The Peter Rowland version uses soft, crustless white bread lightly spread with butter and filled with a combination of poached chicken and house-made mayonnaise flecked with chopped chives and parsley.The best recipes from Australia's leading chefs straight to your inbox.Sign upThe exact recipe has remained a closely guarded secret. Until now.Ingredients½ chicken breast (about 300g), poached and diced125ml (½ cup) home-made mayonnaise3 tsp finely chopped flat-leaf parsley3 tsp finely chopped chivessalt and pepper, to taste12 slices white toast breadsoftened butterMayonnaise2 egg yolks (room temperature)2 tsp lemon juice or white wine vinegar2 tsp dijon mustard250ml (1 cup) olive oil (or blend of olive and vegetable oils)salt and pepperMethodStep 1To make the mayonnaise, put the egg yolks, 1 tsp lemon juice or vinegar, 1 tsp mustard and a pinch of salt in a blender and blend for a few seconds. With the motor running, slowly drizzle in the oil and when it has all been incorporated, add 1 tbsp hot water and remaining lemon juice or wine vinegar and mustard. Season with salt and pepper. Make sure the eggs are at room temperature when you start. Add more mustard or lemon juice according to taste.Step 2Combine the chicken, mayonnaise and herbs in a bowl. Mix well and season with salt and pepper to taste.Step 3Butter the bread, trim the crusts. Spread the filling over six slices, top each with a buttered slice and cut into quarters.Peter’s tip: Shredded rocket leaves or watercress make a good peppery addition to these sandwiches. A pinch of hot paprika or cayenne will also add a little spice. The mayonnaise recipe makes twice as much as you need but keeps well in the fridge.