Afternoon Tea Sandwiches
- 1 pound chicken breasts, skin and bones removed
- 2 cups water
- ¼ teaspoon salt
- pinch of ground black pepper
- 2/3 cup mayonnaise
- ¾ cup fresh celery stalks, diced
- ½ cup red onions, minced
- ¼ cup sweet pickle relish, drained
- 1 teaspoon prepared mustard
- few drops fresh lemon juice
- 14 to 16 slices white bread, crusts trimmed
- Score chicken breast with a sharp knife. Cook in water with salt and pepper until fork tender, about 10 to 15 minutes. Remove from broth with a pair of tongs. Reserve broth for other uses.
- Shred or chop cooked chicken breast. Set aside.
- Mix together mayonnaise, celery, onions, pickle relish, mustard and lemon juice. Add shredded chicken. Toss lightly until well-blended.
- Spread chicken mixture on one side of each bread slice. Press together two bread slices, with the chicken mixture in between. Cut each sandwich crosswise to make two small rectangular sandwiches. Serve right away.
- You may also use smoked salmon, cooked turkey or beef tips in this recipe
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