Name: Curry Chicken Tea Sandwich
Prep time: 3 h 30 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 6 ounce can shredded chicken; 1/4 cup finely chopped dried apricot; 1/4 cup finely chopped celery; 3 tablespoons minced shallot; 2 tablespoons minced red bell pepper; 2 tablespoons slivered almonds (SEE NOTE); 5-6 tablespoons mayonnaise; 2 teaspoons lemon juice; 2 teaspoons curry powder; 1/2 teaspoon cardamom; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 8-10 slices of dark rye bread

Description

Brighten your tea time with Curry Chicken tea sandwiches. Learn how to make the perfect little bites for your next tea party and get tips for making these mouthwatering sandwiches look stunning! Made easy with canned chicken and delicious with a blend of seasonings and perfectly balanced ingredients.

Ingredients

Units Scale

6 ounce can shredded chicken
1/4 cup finely chopped dried apricot
1/4 cup finely chopped celery
3 tablespoons minced shallot
2 tablespoons minced red bell pepper
2 tablespoons slivered almonds (SEE NOTE)
5-6 tablespoons mayonnaise
2 teaspoons lemon juice
2 teaspoons curry powder
1/2 teaspoon cardamom
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
8-10 slices of dark rye bread

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Instructions

Add the mayonnaise, lemon juice, and seasonings to a medium-sized mixing bowl. Stir or whisk to combine.
Next, add the shredded chicken, apricots, celery, shallots, and red bell pepper to the bowl. Mix and smash the ingredients together using a fork until the chicken has broken down a little more and everything sticks together.
When you're ready to make the sandwiches, lay 4-5 slices of bread out, topping with approximately 1/4 cup of curry chicken salad per sandwich. Using the fork, smash and push the salad evenly across the slices of bread almost to the edge. (I like to use a trigger-style scoop to make the sandwiches even as possible.)
Lay another piece on top, and when all the sandwiches are made, stack them up evenly.
Using plastic wrap, set the pile on a long piece, pulling one end over the top and then the other end over that. Pull the sides down and fold under the pile of sandwiches. Refrigerate this stack for at least 3 hours and up to 24 hours.
To serve the sandwiches as tea sandwiches, slice off the crusts first and then slice the whole sandwich into smaller squares, rectangles, or triangles. You can also use a cookie cutter to make shapes. Make sure to use a very sharp knife, cleaning it periodically with a wet rag between slices.
The sliced sandwiches can be stored in a sealed container in the refrigerator for one day. Before storing, cover the sandwiches with wax paper and a damp paper towel.

Notes

Almonds - I prefer the shape of slivered almonds for this recipe but if you need to use sliced almonds, break and crunch them up in your hands a bit before adding to the recipe.

Prep Time: 30 minutes
Optional resting time: 3 hours
Category: Main dish
Method: no cooking
Cuisine: American