This recipe uses homemade mayonnaise, to give a richer superior flavour. It can be made quickly and easily in a blender or food processor. 

1 Put the egg yolks, lemon juice and mustard in the small bowl of a food processor and process for 30 seconds or until well combined. With the motor running, slowly add the olive oil until the mixture forms a thick creamy mayonnaise. Season with sea salt and freshly ground black pepper. Spoon mayonnaise into a bowl, cover with plastic wrap and refrigerate until required.

2 Line a steamer basket with a sheet of baking paper. Put the chicken breast fillets on baking paper and cover with the basket lid. Put the steamer basket over a saucepan of simmering water and steam over a low heat for 15-20 minutes or until the chicken is cooked through. Transfer chicken to a plate to cool and shred when cold.

3 Put 4 slices of the bread on a flat surface. Top each with the shredded chicken, then sprinkle with the toasted almonds. Put a spoonful of mayonnaise over the chicken, top with watercress sprigs and serve. Or, put another slice of bread on top, and cut the bread into triangles or fingers to serve.