chicken curry tea sandwich
(1 rating)
No Image
Making Sandwiches Ahead of Time: If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate. When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
►
(1 rating)
yield
8 whole sandwiches or 16 halves or 32 fourths
Ingredients For chicken curry tea sandwich
-
2cooked whole chicken breasts, finely chopped
-
1/4 cfinely-chopped nuts
-
4celery stalks, finely chopped
-
salt to taste
-
mayonnaise (just enough to moisten)
-
curry powder or paste to taste
-
16 slicebest-quality white bread*
-
1/2 cunsalted butter, room temperature
- * CHOOSE THE BEST-QUALITY WHITE OR WHEAT BREAD AS POSSIBLE. NEVER SERVE END SLICES. FREEZING THE BREAD BEFORE CUTTING AND THEN SPREADING MAKES FOR EASIER HANDLING.
How To Make chicken curry tea sandwich
-
1In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste (Remember, a little goes a long way with curry - be careful).
-
2Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down.
-
3Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT