CHICKEN PASTE OR CHICKEN TEA SANDWICH FILLING
This is a receipt my late Mother used to make for tea sandwiches or her famous Sandwich Loaf, which honestly I could never dare attempt, as her's were 'Perfect'! As far as I can make out this sort of filling has gone out of fashion, but is as close to the Victorian style tea sandwiches as one might find since WW2. I hope you enjoy this!
Provided by Ernani
Categories Lunch/Snacks
Time 1h45m
Yield 12 small sandwiches, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of water, place the chicken breasts. Add bay leaf, pepper corns and salt and even a stalk of celery and a carrot if handy. Bring to a boil and simer for about 45 minutes until chicken is cooked but not rubber. Drain, rinse and cool.
- If you are fortunate enough to have a splendid Kitchen Aid, use the meat grinder attachment. An old fashoind meat grinder works just as well and adds 'character' to your work. LOL Break the cooled chicken into pieces and run through the meat grinder. Put the onion and celery through as well (optional). Mix evenly. It should be very crumbley. Add enough mayonaise to bind and mix well, you want the paste to be moist but not wet. Add the rest of the ingredients to taste. Chill and enjoy on your choice of bread. Add a little more mayonaise and perhaps some cripsy bacon if you want to use it as spread for crackers. Enjoy!
Nutrition Facts : Calories 169, Fat 6.9, SaturatedFat 3.1, Cholesterol 85.7, Sodium 180.1, Carbohydrate 0.1, Protein 25.1
CHICKEN PATE TEA SANDWICHES
Steps:
- Put chicken and cream in food processor and blend until smooth. Add chopped rosemary. Salt and pepper to taste. Spread on white bread. Cut off crust and place in re-sealable bag to go. Yield: 3 sandwiches Per serving: 822 Calories (kcal); 50g Total Fat; (54% calories from fat); 15g Protein; 80g Carbohydrate; 165mg Cholesterol; 853mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW# ING229 Converted by MM_Buster v2.0n.
Nutrition Facts : Calories 652 calories, Fat 27.5422 g, Carbohydrate 86.68485 g, Cholesterol 81.515 mg, Fiber 4.03200016021728 g, Protein 14.05495 g, SaturatedFat 14.9086 g, ServingSize 1 1 Serving (228g), Sodium 1321.722 mg, Sugar 82.6528498397827 g, TransFat 2.03742 g
CURRIED CHICKEN TEA SANDWICHES
A chicken and avocado sandwich gets a spicy boost from the curry powder here.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 11
Steps:
- Fill a small saute pan with water. Add peppercorns and salt to taste; bring to a boil. Add chicken breast, reduce heat, and poach gently for 15 to 20 minutes, or until cooked through. Remove from heat, and let cool.
- Coarsely chop chicken. Place in a bowl and combine with mayonnaise, mustard, curry powder, and salt and pepper to taste.
- Spread chicken mixture on 2 slices of bread. Spread butter on remaining slices. Place avocado slices on chicken mixture, and top with sprouts. Cover with buttered bread. Trim crusts, and cut into quarters.
CHICKEN SALAD TEA SANDWICHES
Make and share this Chicken Salad Tea Sandwiches recipe from Food.com.
Provided by SeriousMoms
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the chicken, water chestnuts, green onions, celery, mayonnaise, cream cheese, salt & pepper in a large bowl. If your mixture feels too dry, you can add more mayo & cream cheese, just make sure there is more cream cheese than mayo.
- Spread some of the mixture on top of the light bread. (Spread immediately--do not refrigerate and then spread, it will become too difficult to spread).
- Top with the dark bread, cut in half (making 2 triangles).
- Wipe your knife off often as you cut to keep the sandwiches clean-looking.
- You can add some cucumber or alfalfa sprouts inside each triangle, if desired.
- Arrange your sandwiches on a serving plate, cover with plastic wrap & refrigerate for several hours.
CHICKEN SALAD TEA SANDWICHES
Finger sandwiches are always popular for English-style tea or for gatherings. These chicken-apple-walnut sandwiches are unbelievably cheap, tasty, and easy to make with a food processor.
Provided by Isara
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 15m
Yield 20
Number Of Ingredients 8
Steps:
- Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
- Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 8 g, Cholesterol 12.2 mg, Fat 6 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 201.9 mg, Sugar 1.7 g
SUMMER TEA SANDWICHES
These dainty finger sandwiches are perfect for casual picnics or luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Combine the tarragon, 1/4 teaspoon salt and pepper; rub over chicken. Place on a baking sheet coated with cooking spray. , Bake at 350° for 20-25 minutes or until a thermometer reads 170°. Cool to room temperature; thinly slice., In a small bowl, combine the mayonnaise, onion, dill, lemon juice and remaining salt; spread over 12 bread slices. Top with cucumber, chicken, cantaloupe and remaining bread. Cut sandwiches in half diagonally. Serve immediately.
Nutrition Facts : Calories 212 calories, Fat 6g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 450mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.
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