A scrumptious combination that’s elegant enough for a high tea.
Ingredients
For the chicken & almond finger sandwiches
- 2 cups shredded roast chicken
- 1⁄2 cup mayonnaise
- 1 1⁄2 teaspoons dijon mustard
- 1 1⁄2 teaspoons lemon juice
- 2 ribs celery — finely chopped
- 1⁄4 cup toasted slivered almonds
- 2 tablespoons finely chopped fresh tarragon
- Salt and ground black pepper, to taste
- 1⁄2 loaf sandwich-sliced wholemeal bread
- Microgreens, to garnish
Method
For the chicken & almond finger sandwiches
- Combine the chicken, mayonnaise, mustard and lemon juice in a large bowl.
- Add the celery, almonds and tarragon and mix well. Taste and adjust seasonings.
- Arrange half the bread slices on a clean work surface.
- Divide the chicken mixture between the bread slices and spread evenly.
- Top with the remaining bread slices.
- Use a serrated knife to remove the crusts and cut the sandwiches lengthwise into thirds.
- Serve garnished with microgreens.