chicken curry tea sandwich

(1 rating)
Recipe by
Ashley Bateman
Ashburn, GA

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

  • 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

  • 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.

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