Chicken and Endive Salad Sandwiches

Serve with Sauvignon Blanc.

Ingredients:
1/4 cup mayonnaise
1 T fresh lemon juice, or more to taste
1/2 teaspoon kosher salt, or more to taste
1/8 teaspoon freshly ground black pepper or more to taste
1 large cooked chicken breast, cut into 1/3-inch dice (about 2 cups)
2 small heads of Belgian endive, ideally 1 red and 1 green, cut crosswise into 1/4-inch strips (about 1 cup)
1/4 cup chopped celery
2 T coarsely chopped flatleaf parsley
6 white or sourdough dinner rolls, split in half

Preparing the chicken salad:
In a small bowl, combine the mayonnaise, lemon juice, salt and pepper. In a medium bowl, combine the chicken, endive, celery and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently. Taste, ideally with your wine, and add more lemon juice, salt and/or pepper if necessary. Fill the dinner rolls with the chicken salad.

These can be made up to 4 hours in advance, storing covered in the refrigerator.