It’s sandwiches like this that make me realize I really need to eat more sandwiches.
These are seriously, addictively good.
Remember the tea party I told you about where I had to bring out the triple threat Hawaiian Kalua Pulled Pork Sliders to impress the girls? Well, following that, the girls really upped their recipe games. Hands down, these Tea Sandwiches were the #1 hit of the party, and I didn’t make them.
Super soft, stick-to-the-roof-of-your-mouth, crustless white bread, filled with an amazing mix of shallots, tarragon, celery and chicken, rolled in smoky crushed almonds. Heaven in a bite. Seriously addictive and bite-sized so you can have guilt-free eating.
You know the type, right?
Prepping this recipe is made easy by using a prepared deli-roasted Rotisserie chicken.
Assembling them can be a wee bit tricky, as you have to hold the sandwiches so you can slather mayonnaise on all the cut sides, so it can be rolled into the crushed almonds. It’s tricky because you don’t want to squish the sandwiches and the bread is so wonderfully soft!
Trust me when I say this. If you’re ever invited to a tea party, I beg you to bring these sandwiches (especially if I’m invited!)…famously good, everyone will be begging for the recipe.
Smoked Almond Chicken Salad Tea Sandwiches
- 2 cups cooked chicken breast finely chopped
- 1 cup fat-free mayonnaise divided
- 1/4 cup minced shallot
- 1/4 cup chopped celery
- 1 teaspoon minced fresh tarragon leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
- 12 slices white bread
- 1/2 cup finely chopped smoked almonds
- Chop chicken finely.
- In a bowl, stir together chicken, 1/2 cup of fat-free mayonnaise, shallots, celery and tarragon. Season with salt, pepper and celery seed.
- Cut crust off all sides of 12 slices of bread, and cut each slice in half. Slather chicken salad on 1/2 of the slices and top with the other slices of bread. Press each sandwich together gently.
- Put chopped almonds on a small plate.
- Slather a scant amount of the remaining 1/2 cup of mayonnaise on each of the cut slices of bread, and roll edges in smoked almonds.