In case you didn’t know, it’s Mothers Day this Sunday. Sunday of this week. Not next week, this Sunday, the 14th of May (Just a heads up). A lovely way to treat Mum (on Sunday) is to create your own High Tea, with homemade treats such as Profiteroles, Mini Quiches and Chicken Finger Sandwiches.
Earlier this week I made these with a lovely couple at my High Tea workshop and they were such a hit. A super simple recipe that with some planning ahead you can have all the filling prepped and ready to go for when the sandwiches need assembling right before you’re ready to eat.
We removed the crust and cut them carefully into thirds and they were the perfect size. I also found that poaching the chicken breast in stock really enhanced the whole flavour of the filling. Even if you don’t try these Chicken Finger Sandwiches for Mothers Day, they’re the perfect picnic accompaniment or lunchbox filler!
Or better yet, bring Mum to my next High Tea workshop and make them together!
Chicken Finger Sandwiches
Perfect for your next High Tea or picnic, these Chicken Finger Sandwiches will have you going back for more!
- 2 Chicken Breast
- 1 ltr Chicken Stock
- 1 stick Celery (finely chopped)
- 1/2 bunch Chives (finely chopped)
- 1/2 cup Mayonnaise
- Squeeze of half a lemon
- Butter, to spread
- 1/2 loaf Fresh white bread
Add the chicken stock and 1 str of water to a pot and bring to the boil. Turn the heat down to med-high before adding the chicken breast and poach gently for 25 minutes, or till cooked through. Set aside to cool
Once cooled, shred your chicken with two forks or the paddle attachment in a food mixer. Set aside.
Finely chop the celery and chives and add to the chicken along with the mayo along with the squeeze of lemon juice and a pinch of salt. Mix together then taste to see if it needs more salt. Set aside.
Lay out 8 slices of bread and butter them well. Top four of the slices with the chicken mixture then sandwich the other side on top, buttered side down. Using a serrated knife, remove the crusts from the sandwiches and cut into thirds.
Serve straight away.
You can swap the chives for spring onion or red onion if you prefer. Add finely diced apple for a fresh crunch to compliment the celery.
