Chicken Salad Sandwiches" is a great tea sandwich recipe and leftover
chicken recipe, as well.
The bread is first coated with a tasty butter-basil spread, in true tea sandwich fashion. That, and the addition of slivered almonds really classes up chicken salad.
Very large tea party? Serve a variety of tea sandwiches and use the "For 25" amounts for this recipe.
The recipe calls for quite a bit of basil in the butter-basil spread. Spread it very thinly on the sandwiches or use half the amount of basil. Otherwise, the basil dominates the other flavors.
3/4 cup butter
2 teaspoons lemon juice
Pinch of salt
1/2 cup fresh basil leaves or 2 tablespoons dried basil
Almond Chicken Filling:
1 cup finely chopped cooked chicken meat
1/2 cup mayonnaise
1/2 cup slivered almonds
Salt and pepper to taste
20 slices bread, your choice
Combine the butter spread ingredients and set aside.
Stir together the filling ingredients.
Spread each slice of bread with a thin layer of the butter mixture. Spread the filling over half the bread slices and top with the other half, buttered sides in, of course.
Remove the crusts and cut into quarters. Makes 40 tea sandwiches which will serve 10 guests.
Note: In the photo above I used small, round slices of bread. There were no crusts to remove, so I just cut them in half and it worked very well. Just the right size.
Chicken Salad Tea Sandwiches for 25 Guests:
For the spread use 2 cups butter, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1 1/4 cups fresh basil 1/4 cup dried.
For the filling use 2 1/2 cups chopped chicken, 1 1/4 cups mayonnaise, 1 1/4 cups slivered almonds, 50 slices of bread. Start with 1/2 teaspoon each salt and pepper; taste and adjust.
Prepare the sandwiches as above.