chicken & almond finger sandwiches




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A scrumptious combination that’s elegant enough for a high tea.



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


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.