Chicken Curry Tea Sandwich

Chicken Curry Tea Sandwich Recipe

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Ashley Bateman

By
@Melodyep

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8 whole sandwiches or 16 halves or 32 fourths

Ingredients

  • 2
    cooked whole chicken breasts, finely chopped
  • 1/4 c
    finely-chopped nuts
  • 4
    celery stalks, finely chopped
  • ·
    salt to taste
  • ·
    mayonnaise (just enough to moisten)
  • ·
    curry powder or paste to taste
  • 16 slice
    best-quality white bread*
  • 1/2 c
    unsalted 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

Step-by-Step

  1. In 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).
  2. Spread 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.
  3. Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Printable Recipe Card

About Chicken Curry Tea Sandwich

Course/Dish: Other Appetizers




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