Roast Chicken Salad Tea Sandwiches

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INGREDIENTS

½ cup mayonnaise

2 tablespoons white balsamic vinegar

1 teaspoon sugar

¼ teaspoon salt

¼ teaspoon ground black pepper

2 cups finely chopped roast chicken breast

3 tablespoons capers

2 tablespoons finely chopped celery

1 tablespoon chopped fresh parsley

32 slices firm white sandwich bread, frozen

½ cup spring mix lettuce

Garnish: additional capers, fresh parsley leaves

Special Equipment

The special equipment for this recipe is linked below. As an Amazon Associate, I earn from qualifying purchases. Click on the image to purchase.

Square Cutters

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steps to make

Gather the ingredients.

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Combine mayonnaise, vinegar, sugar, salt, and pepper, whisking well. Add chicken, capers, celery, and parsley, stirring well.

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Cover and refrigerate until well chilled. 6 to 8 hours.

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Using a 2-inch square cutter, cut 32 shapes from frozen bread, discarding scraps. Cover with damp paper towels, or store in a resealable plastic bag to thaw and prevent drying out.

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Divide lettuce among 16 bread shapes

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Spread a layer of chicken salad on top of lettuce. Top with the remaining 16 bread shapes. Cover with damp paper towels.

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Garnish each tea sandwich with additional capers and a parsley leaf.

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