ALMOND-CRUSTED CURRY CHICKEN SALAD TEA SANDWICHES
Blanched almonds add a delicious crunch to elegant tea sandwiches filled with flavorful curried chicken.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spread almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.
- In a medium saucepan, combine chicken, salt, onion, peppercorns, and the water. Bring to a boil over medium-high heat; reduce heat, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate to cool; reserve stock for another use.
- When chicken is cool enough to handle, shred the meat and chop into small pieces. Return to plate; cover, and place in refrigerator until ready to use.
- In a small bowl, combine mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir remaining mayonnaise into chicken. Thinly spread butter on two slices of bread; cover one slice with a thin layer of chicken salad, and top with other bread slice. Set aside. Repeat with remaining ingredients.
- Stack several sandwiches; use a serrated knife to trim crusts and cut into two rectangles. Arrange sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on short ends, and gently pat on almonds. Serve immediately. (Do not cover with damp paper towels or the almonds will become soft.)
ALMOND-CRUSTED CURRY CHICKEN SALAD TEA SANDWICHES
Steps:
- Preheat the oven to 350°F. Spread the almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.
- In a medium saucepan, combine the chicken, salt, onion, peppercorns, and water. Bring to a boil over medium-high heat; reduce heat, and simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate to cool; reserve the stock for another use.
- When the chicken is cool enough to handle, shred the meat and chop it into small pieces. Return to the plate; cover, and place in refrigerator until ready to use.
- In a small bowl, combine the mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir the remaining mayonnaise into the chicken. Thinly spread butter on 2 slices bread; cover 1 slice with a thin layer of chicken salad, and top with the other bread slice. Set aside. Repeat with the remaining ingredients.
- Stack several sandwiches; use a serrated knife to trim the crusts and cut into 2 rectangles. Arrange the sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on the short ends, and gently pat on the almonds. Serve immediately. (Do not cover with damp paper towels, or the almonds will become soft.)
ALMOND CHICKEN TEA SANDWICHES
you can make as much as you want, it triples so easy, I did these for 50.. enjoy
Provided by Laura Spencer-Whitacre
Categories Sandwiches
Time 10m
Number Of Ingredients 4
Steps:
- 1. Mix all ingredients together. Spread on bread.
- 2. Cut the crust off and cut into quarters. Cut each quarter into triangles. Plan on enough for 1 sandwich per guest
- 3. NOTE: If making ahead, add the sliced almonds just before serving or they will lose their crunch.
- 4. The bread I use is from my local safeway store. their Poppy Seed bread. Compliments the chicken so great.. enjoy.
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Ingredients:
To make almond chicken tea sandwiches, you will need:For the chicken filling:
- 1 pound cooked chicken breast, shredded
- 1/2 cup mayonnaise
- 1/2 cup chopped almonds
- 2 tablespoons chopped chives
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
For the sandwich:
- 12 slices of bread (preferably white bread)
- 1/4 cup unsalted butter, at room temperature
Instructions:
Here is how you can make almond chicken tea sandwiches:Step 1: Make the filling
- In a large bowl, mix together the shredded chicken, mayonnaise, chopped almonds, chives, Dijon mustard, dried thyme, salt, black pepper, and cayenne pepper.
- Mix well until all the ingredients are well combined.
Step 2: Assemble the sandwich:
- Trim the crusts off the bread and lightly butter each slice of bread.
- Place a generous spoonful of the chicken filling on top of one slice of bread.
- Then top it off with another slice of bread.
- Repeat the process until you have made all the sandwiches you need.
Step 3: Cut into Tea Sandwiches:
- Using a serrated knife, cut each sandwich diagonally into small triangles.
- Arrange the tea sandwiches onto a serving plate.