In a large bowl, combine the aioli, garlic, lemon zest, herbs, almonds, gherkins and celery.
Remove the breast and thighs from the chicken, then pull off the skin and set aside. Chop the meat into bite sized pieces and add to the bowl. Season with salt and pepper and stir to combine.
Place a couple of cos leaves on half the bread, top with a generous few spoonfuls of the chicken mixture and some chicken skin then finish with another piece of bread.
If you’re making finger sandwiches, remove the crusts and cut on an angle.
INGREDIENTS
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