Chicken Curry Tea Sandwich Recipe
How To Make Tea Sandwiches - Tea Sandwich Recipes


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This delicious Chicken Curry Tea Sandwich recipe is always a favorite sandwich. So easy-to-make and so delicious!

tray of tea sandwiches


Learn about the History and Legends of Famous Sandwiches. Also check out my
English High Tea Menu
.

Don't forget to check out my American High Tea or Afternoon Tea Menu (with recipes) which includes these delicious Cucumber Tea Sandwiches.
 



Chicken Curry Tea Sandwich Recipe:

Recipe Type: Sandwich, Afternoon Tea & High Tea, Poultry
Yields: 8 whole sandwiches
Prep time: 10 min


Ingredients:

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

* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.


Preparation:

In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste. Remember, a little goes a long way with curry - be careful.

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 long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Yields 8 whole sandwiches or 16 halves or 32 fourths.


 


Making Sandwiches Ahead of Time:

If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.

When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
 
 


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