Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Coronation Chicken & Egg Sandwiches.

You can make this recipe with shop bought gluten free bread which really cuts down the preparation time. I missed ‘creamy’ sandwich fillers when I had to stop eating dairy so this is my attempt to make something to replace that. I have used fresh basil with the egg rather than the traditional cress. Basil just has such a lovely fresh fragrant flavour and just makes every dish you use it in more exciting (well, I think it does!)

I also used these sandwiches in my recipe to make my gluten and dairy free afternoon tea.

Other Light Bites Ideas

If you like this recipe for Gluten and Dairy Free Coronation Chicken & Egg Sandwiches then you might like to try one of my other light bites recipes:

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Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Coronation Chicken & Egg Sandwiches (Gluten Free, Dairy Free)

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins Servings: 6 Best Season: Summer


For the Garlic Thyme Focaccia:

For the coronation chicken:

For the egg with fresh basil:


To make the foccacia bread:

  1. Mix together the bread flour, salt and yeast with the water, 3 tablespoons of the olive oil, the minced garlic and thyme

  2. Beat together with an electric mixer for 5 minutes to aerate the dough or knead by hand

  3. Cover the bowl with cling film and leave to rise for 30 minutes in a warm draft free place

  4. Transfer to a well greased 8”/20cm cake tin and smooth the top

  5. Drizzle over the remaining tablespoon of olive oil and sprinkle on a little extra thyme

  6. Bake for 40 minutes at 200 oC

  7. Remove from the tin and allow to cool on a wire rack before serving

To make the coronation chicken:

  1. Place the sliced chicken in a small bowl

  2. Add the mayo, chutney, curry powder and lime juice

  3. Mix well

  4. Season to taste

  5. Serve on top of the gluten free bread

To make the egg with fresh basil:

  1. Boil the eggs for about 8 minutes to make sure the yolk is set

  2. Place the mayo and eggs in a food processor and blend until smooth

  3. Tear up the basil leaves and stir through

  4. Season to taste

  5. I piped this mix onto the bread to make it look prettier!

Keywords: sandwiches
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