Today’s Fancy Chicken Sandwiches are a cinch to make and perfect for afternoon tea with friends, or you can double or triple the recipe amounts and take a platter for a party.
Time: 40 minutes
- 12 chives
- 1/4 medium roast chicken, skin discarded, meat removed and finely shredded
- 60g whole-egg mayonnaise
- 1/2 tablespoon Dijon mustard
- 1/4 teaspoon salt
- pinch of pepper
- 8 slices white bread, crusts removed
- 1 1/2 tablespoons sesame seeds
- 1 tablespoon whole-egg mayonnaise
- 5 chives, finely chopped
Using scissors, finely snip the chives into a medium mixing bowl. Add the chicken, 1/2 cup of mayonnaise, mustard, salt and pepper. Combine well with a spoon. (For a variation on the mixture, you could add some finely chopped celery or even some chopped walnuts.)
Arrange four slices of bread on a clean work surface and, using a small bowl scraper, evenly spread on the chicken mixture. Top with the remaining slices of bread.
Using a sharp knife, cut each sandwich into four small triangles.
Put the sesame seeds on a small, flat plate. Using a pastry brush, thinly brush one edge of each sandwich triangle with the remaining mayonnaise. Press that side into the sesame seeds, then place on a serving platter. Sprinkle over extra chives and serve immediately.
Although these sandwiches are best eaten fresh, they can be made one hour in advance and kept, wrapped in plastic wrap, in the refrigerator.
Recipe based on one from Half-Hour Hungries by Sabrina Parrini