Ingredients with Measurements:
- 2 cups cooked chicken, shredded or diced
- 1/2 cup mayonnaise
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 slices white bread, crusts removed
- 2 tablespoons unsalted butter, softened
Special equipment needed:
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Butter knife
- Tea sandwich cutter (optional)
Step-by-step instructions:
1. In a mixing bowl, combine the shredded or diced chicken, mayonnaise, celery, red onion, lemon juice, Dijon mustard, salt, and black pepper. Mix well.
2. Spread the softened butter on one side of each slice of bread.
3. Divide the chicken salad mixture evenly among six slices of bread, spreading it to the edges.
4. Top each chicken salad-covered slice of bread with another slice of bread, buttered side down.
5. Use a sharp knife to cut off the crusts from each sandwich.
6. Cut each sandwich into four small tea sandwiches, either by hand or using a tea sandwich cutter.
7. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes 24 tea sandwiches
Nutritional information:
- Calories: 124 per tea sandwich
- Fat: 8.4g
- Carbohydrates: 7.9g
- Protein: 4.7g
Substitutions for ingredients:
- Greek yogurt can be substituted for mayonnaise.
- Green onion can be substituted for red onion.
- Whole wheat bread can be substituted for white bread.
Variations:
- Add chopped grapes or apples for a fruity twist.
- Add chopped walnuts or pecans for a nutty crunch.
- Use croissants instead of bread for a flaky texture.
Tips and tricks:
- Make sure the chicken is fully cooked before shredding or dicing.
- Use a tea sandwich cutter for perfectly shaped sandwiches.
- Refrigerate the chicken salad mixture for at least 30 minutes before assembling the sandwiches for best flavor.
Storage instructions:
- Store leftover chicken salad tea sandwiches in an airtight container in the refrigerator for up to three days.
Reheating instructions:
- N/A
Presentation ideas:
- Arrange the tea sandwiches on a tiered tray for an elegant presentation.
- Serve with a side of fresh fruit or a small salad.
Garnishes:
- Fresh herbs, such as parsley or dill, can be used as a garnish.
Pairings:
- Serve with a cup of hot tea or iced tea.
Suggested side dishes:
- Fresh fruit salad
- Cucumber salad
- Potato chips
Troubleshooting advice:
- If the chicken salad mixture is too dry, add more mayonnaise or Greek yogurt.
- If the sandwiches are too soggy, use less chicken salad mixture or toast the bread before assembling.
Food safety advice:
- Make sure the chicken is fully cooked before shredding or dicing.
- Refrigerate any leftovers promptly.
Food history:
- Tea sandwiches originated in England in the 19th century as a light snack to be served with tea.
Flavor profiles:
- Savory, creamy, tangy
Serving suggestions:
- Serve as a light lunch or as part of a tea party spread.
Related Categories
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