1 teaspoon vinegar, preferably white balsamic vinegar
1⁄4 cup fresh dill
1⁄2 teaspoon kosher salt
Freshly ground black pepper, to taste
1 cup neutral oil (such as vegetable oil)
Lemon juice, as needed (optional)
To make the dill mayo, use a food processor to combine the egg, mustard, vinegar, dill, salt and pepper and purée until smooth. Leave the food processor running and begin adding the oil in a slow, steady stream until the mixture is thick. Scrape down the sides to ensure all combined. Taste and adjust the seasoning as needed.
In a bowl combine the chopped roast chicken and add the dill mayo as desired. Mix through until the chicken is evenly covered in the dill mayo.
To assemble the sandwich, take one slice of Abbott’s Bakery® Sourdough bread, add a layer of the chicken dill mayo mixture, a handful of rocket and top with picked red onions. Finish by adding the last piece of bread on top.