Cup Day Chicken Sandwiches
Every family has a recipe that instantly brings back memories. These creamy chicken finger sandwiches have been part of our Melbourne Cup Day tradition for years, inspired by my late father and the stories that made race day so special.
Made with tender poached chicken, homemade mayonnaise, fresh herbs and soft bread, they’re elegant enough for high tea yet simple enough for picnics, Christmas entertaining and weekend gatherings. Prepare them ahead of time, trim the crusts and serve chilled for the ultimate crowd-pleasing finger sandwich.
Melbourne Cup Day is much more than a horse race in our family. It’s a day filled with treasured memories of my late father, Dennis Gowing, whose remarkable journey from a ten-pound Pom to co-owner of the 1985 Melbourne Cup winner, What A Nuisance, remains one of my favourite family stories.
Every year, as the race approaches, I find myself reminiscing about that unforgettable day at Flemington—the rain, the champagne, the thrill of victory, and the privilege of sharing it all with Dad. If you haven’t read the story, I invite you to enjoy The Princess and the Pauper, where I recount the extraordinary events of that historic Melbourne Cup and our unforgettable meeting with Princess Diana and Prince Charles.
Therapeutic notes
Although traditionally indulgent, this recipe can easily be adapted into a more nourishing version.
• Poached chicken provides lean, high-quality protein to support muscle repair and satiety.
• Fresh herbs such as tarragon and chives contribute antioxidants and digestive benefits.
• Wholegrain bread increases fibre for improved gut health and blood sugar balance.
• Homemade mayonnaise allows you to control the quality of fats and avoid unnecessary additives found in many commercial varieties.
FAQs
Can I make chicken finger sandwiches the day before?
Yes. Assemble them the day before, cover with a slightly damp tea towel and wrap well in the refrigerator to keep the bread soft.
What bread is best for finger sandwiches?
Soft white sandwich bread is traditional, although wholemeal or multigrain bread works beautifully for a healthier version.
Can I freeze the chicken filling?
Yes. Freeze the chicken mixture for up to three months, then thaw overnight before assembling fresh sandwiches.
Celebrations call for food that’s just a little bit indulgent, and these Cup Day Chicken Sandwiches have become one of our family favourites. Filled with tender chicken, creamy mayonnaise and classic flavours, they’re elegant enough for race-day entertaining yet simple enough to prepare ahead.
Whether you’re hosting a Melbourne Cup lunch, celebrating Christmas, packing a picnic or simply gathering with friends, these generous sandwiches are always the first to disappear. They’re proof that sometimes the simplest recipes become the ones we remember most.
Cup Day Chicken Sandwiches
- Total Time50 minutes
- YieldMakes 16–24 points depending on loaf 1x
These classic chicken finger sandwiches combine tender poached chicken, homemade mayonnaise and fresh herbs for a creamy, elegant filling. Perfect for afternoon tea, picnics, Melbourne Cup celebrations or festive entertaining, they’re easy to prepare ahead and always a crowd favourite.
Ingredients
For the poached chicken
4 small chicken breasts, skin off
2 carrots, peeled, roughly chopped
2 stalks celery, roughly chopped
1 knob garlic, sliced in half crosswise
3 sprigs fresh tarragon
For the sandwiches
1–2 chicken breasts, poached and diced
1/2 cup fresh cream
1/4 cup milk
3 tsp seeded mustard
3 tsp chives, finely chopped
Salt and pepper, to taste
1 loaf thick sliced white or multigrain bread
1 cup mayonnaise
For the mayonnaise
Yields about 1.5 cups
4 egg yolks, at room temperature
4 tsp lemon juice
4 tsp Dijon mustard
500ml olive oil
Salt to taste
Cracked white pepper
Instructions
For the poached chicken
- Place chicken breasts in a large saucepan together with carrots, celery, halved garlic knob, tarragon and 5 cups cold water. Heat to a very gentle simmer over medium heat, until the poaching stock starts to simmer. Then reduce heat to low and poach for about 10–12 minutes. Use a bamboo skewer or small sharp knife to test – the cooked chicken liquid should run clear.
- Remove chicken breasts from the pot, drain on a wire rack over a large empty bowl. Cool before slicing then dicing, then discard poaching liquid and ingredients.
For the mayonnaise
- Place the egg yolks, lemon juice, mustard and salt into a blender and blend for a few seconds to combine then slowly drizzle in the oil while the blender motor is running at low speed to emulsify. Season with salt and pepper, adding more mustard or lemon juice according to taste.
To assemble
- Combine the chicken, fresh cream, milk, seeded mustard and chives, in a mixing bowl. Season well with salt and white pepper to taste.
- Spread sliced bread with the mayonnaise, cut off crusts, then spoon the chicken filling over six slices, flattening with a spoon, place another slice of bread on top. Carefully cut into ribbon sandwiches or 4 point triangles per sandwich.
- Serve with a winning ticket!
Notes
For the best texture, poach the chicken gently and allow it to cool completely before mixing with the mayonnaise. Chilling the filling for at least an hour allows the flavours to develop and makes the sandwiches easier to assemble.
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