Chicken Curry Tea Sandwich
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.
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
- 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).
- 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.
- Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.