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KEEN’S Afternoon Tea Sandwiches

serves

18

pieces

Serves

prep-time

35

minutes

Preparation Time

Ingredients
Directions
  1. For chicken sandwiches, combine basil and parsley, KEEN’S Curry Powder and ¾ cup of the mayonnaise. Remove meat from chicken in large pieces, discarding skin and bones, then shred finely. Combine chicken, curried herb mayonnaise and celery. Season, then spread equally over 6 slices of bread and top with another 6 slices. Trim crusts and cut sandwiches into 3 fingers.
  2. For egg sandwiches, combine ¾ cup mayonnaise, KEEN’S Mustard Powder, chives and eggs, then spread over 6 slices of bread. Top with sprouts, then another 6 slices of bread. Trim crusts and cut sandwiches into triangles.
  3. For tuna sandwiches, scatter 1 teaspoon salt over cucumber slices in a sieve over a bowl. Stand for 20 minutes, then pat dry with paper towel. Stir KEEN’S Chilli Blend, lemon zest and juice into remaining mayonnaise. Combine tuna with enough lemon & chilli mayonnaise to moisten. Spread half the tuna mixture over 6 slices of bread, top with a single layer of cucumber slices, then remaining tuna and another 6 slices of bread. Trim crusts and cut sandwiches into rounds using a scone cutter.
Recipe Tip

Interchange the proteins and flavoured mayonnaises to make things interesting.

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