Chicken Curry Tea Sandwich Recipe Informal Tea Recipes Tea Time Treats for your Tea Table from www.tealaden.com

Tea Time Recipes		Chicken Curry

Tea Sandwiches		Fennel

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Tea Sandwiches

To make these dainty sandwiches, purchase very thinly sliced bread and freeze an hour or two before handling. Keep fillings at room temperature for easier spreading. Spread the filling all the way to the edges them trim and discard all the crusts. Use a serrated blade for neat trimming and cutting. If making sandwiches in advance, lightly spread with butter to keep the bread from becoming soggy. Cut the bread with cookie cutters for different shapes. Cover with a damp cloth until ready to serve.

Chicken Curry Sandwich

2 cooked whole chicken breasts, finely chopped
1/4 cup finely chopped nuts
4 celery stalks, finely chopped
Salt to taste
Mayonnaise (enough to moisten)
Curry powder to taste
16 slices white bread
1/2 cup unsalted butter, room temperature

In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder

Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again to form triangles.

Makes 32 tea sandwiches

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