Curry Chicken Tea Sandwiches

8 cups Curry Chicken Salad
Pre-Sliced Bread (20 slices)
4-8 Tbsp Butter, unsalted, room temperature
2 handfuls Mesclun Greens 


  • Prepare Curry Chicken Salad sans garnishes.
  • Take pre-cut bread, and remove the crusts with a serrated knife–saw, do not cut/chop. I recommend doing in stacks of 2, 4, or 6 so that there are matching bread slices.
  • Spread a thin layer of butter on one side of all slices of bread.
  • Place Mesclun Greens on top of the butter, pressing down as needed.
  • Cover all slices with a thin layer of Curry Chicken Salad.
  • Combine slices to form sandwiches.
  • Slice diagonally 1 or 2 times, with a serrated knife, again sawing. Placing toothpics on either half will reduce spilling and movement of the sandwich. Try not to crush the bread.

Makes 20 half-sized sandwiches, or 40 quarter-size sandwiches.

Curry Chicken Salad on Mesclun Greens
Curry Chicken-Stuffed Endive
Smoked Salmon Tea Sandwiches
Cucumber and Watercress Tea Sandwiches

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3 CommentsLeave a comment

  1. […] Curry Chicken Salad on Mescaline Greens Curry Chicken Tea Sandwiches Published […]

  2. […] Curry Chicken Tea Sandwiches Curry Chicken-Stuffed Endives Possibly related posts: (automatically generated)Curry Chicken-Stuffed EndivesWorcestershire SauceCornbread, Northern Style$25 + 1 Hour of Sunday Prep = 5 Healthy Lunches (Plus Munchies) Published in: […]

  3. Thanks for this post, it is great

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