Chicken Curry Tea Sandwich
This chicken curry tea sandwich recipe is the epitome of elegance and flavor. A delightful medley of finely chopped chicken, crunchy nuts, and fresh celery is bound together with a velvety mayonnaise dressing that's delicately seasoned with curry. Sandwiched between buttery slices of white bread, these dainty treats are perfect for adding a touch of sophistication to any gathering.
— Constant Cookbook
Ingredients
- 2 cooked whole chicken breasts, finely chopped
- 1/4 cup finely chopped nuts
- 4 celery stalks, finely chopped
- Salt to taste
- Mayonnaise (enough to moisten)
- Curry powder or paste to taste
- 16 slices best-quality white bread*
- 1/2 cup unsalted butter, room temperature
Instructions
- 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.
- 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.
Yield
Makes 8 sandwiches
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