Let me start by saying that I have not always been a fan of the chicken sandwich, but as I have matured, it has become one of my favorites, with one condition... NO MUSTARD! We have a local tea shop that I refuse to frequent now because the owner is so heavy handed with the mustard and curry powder. Really, why even differentiate the tea sandwiches on the plate? They should all just be listed as mustard sandwiches because that is all you taste. And on top if it, the food doesn't compliment the tea, it overpowers it. Not what you want from a tea menu.
So today I want to share our family's favorite chicken tea sandwich. It is always incredibly popular, and it is so good, that I like to make up a batch and eat them for lunch during the week, which is what I did this week.
I believe that you will find that this tea sandwich perfectly accompanies a freshly brewed pot of black tea. Although my favorite is Kenya, you could even brew a light tea like a Darjeeling with this sandwich.
Chicken Tea Sandwiches
2 cups cooked chicken, chopped
1/3 cup mayonnaise (or I use plain yogurt because I hate mayo too)
1 tbs. chopped chives (or green onion)
2 tbs sliced almonds, toasted and chopped
1/4 tsp. dill weed
salt to taste
1/3 cup mayonnaise (or I use plain yogurt because I hate mayo too)
1 tbs. chopped chives (or green onion)
2 tbs sliced almonds, toasted and chopped
1/4 tsp. dill weed
salt to taste
Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other half of the the bread with chicken salad. Trim off the crusts and cut into either three parallel sections or four small triangles.
